Dynamic Flavor

Capturing Aroma Using Real-Time Mass Spectrometry
Erscheinungsjahr 2022
ISBN: 978-0-8412-9794-4
Verlag: American Chemical Society

Buch, Englisch, 172 Seiten, Format (B × H): 182 mm x 259 mm, Gewicht: 576 g

Reihe: ACS SYMPOSIUM SERIES

Understanding flavor component kinetics

Advanced analytical technologies offer flavor chemists the opportunity to explore and understand complex mixtures in great detail. This work covers three real-time mass spectrometric techniques applied to food-flavor assessments: APCI-MS, PTR-MS, and SIFT-MS. Chapters introduce each technique and review their implementation in key topics of food and flavor science. Latest applications and innovative new developments are outlined in several research chapters. Applications covered in this book
include flavor perception and after-taste, food processing, fermentation, spoilage, authentication, and quality control. Analytical chemists in both academia and industry with an interest in flavor release and volatile quality markers will find this work useful. A tasty read for experts and enthusiasts
alike.

Autoren/Hrsg.

Beauchamp, Jonathan D.

Fachgebiete

• Naturwissenschaften Biowissenschaften Biochemie (nichtmedizinisch)
• Naturwissenschaften Chemie Analytische Chemie

Über Autor(innen)

Jonathan Beauchamp holds a physics degree from University College London, UK (2002) and a doctoral degree in environmental physics from the University of Innsbruck, Austria (2005). Since 2008, he has held a position as research associate at the Fraunhofer Institute for Process Engineering and Packaging IVV in Freising, Germany, where he currently manages the Dynamic Emissions Analytics and Diagnostics group and is Deputy Head of the Department of
Sensory Analytics and Technologies. Jonathan's research encompasses the characterization of emissions of volatile organic compounds (VOCs) in the fields of food and flavor, non-consumer goods, and the human volatilome, the latter primarily directed towards the detection of volatile disease biomarkers in exhaled breath.
His further scientific interests and activities relate to the study of odor-active compounds and their role in human olfaction. Jonathan's technical expertise center on the use of real-time mass spectrometry in the form of proton

transfer reaction-mass spectrometry (PTR-MS) for analyzing dynamic volatile emissions, but extend to other techniques, including (comprehensive) gas chromatography mass spectrometry with olfactometry (GC-MS/O and GC×GC-MS) and ion mobility spectrometry (GC-IMS).
Jonathan has over 70 papers and book chapters to his name, and has co-edited two previous volumes within this ACS Symposium Series; The Chemical Sensory Informatics of Food: Measurement Analysis and Integration (2015) and Sex, Smoke, and Spirits: The Role of Chemistry (2019). He has coorganized and chaired several ACS symposia and has been on the organizing committee of other international conferences, notably the PTR-MS Conference series and the International Association of
Breath Research (IABR) Breath Summits. Jonathan has been a full member of ACS and has actively engaged in the Division of Agricultural and Food Chemistry (AGFD) since 2013, where he currently serves as the Flavor sub-division chair. He is affiliated with

several scientific journals, including Journal of Breath Research (Associate Editor), Food Packaging and Shelf Life (Editorial Board Member), and Heliyon Environment (Advisory Board Member).