DescriptionAmong the many factors which drives food acceptance, sensory properties, flavor in particular, play a fundamental role . Therefore, industrial food products are manufactured to deliver certain sensory characteristics to consumers,  and it is essential to monitor their quality not only for safety but also in relation to perceived quality. Product reliability in sensory experience has been recognized as an important feature which must be warranted to support consumer confidence for brands or products . For this reason, food industries are constantly looking for flexible, fast, and reliable methodologies to monitor the quality of their product by focusing on flavor and aroma . In this context instrumental methods that analyze volatile organic compounds (VOCs) seem a promising option since they are involved in sensory perception and they are constantly released by food products allowing for non-invasive analysis of foods .
A promising analytical approach of VOCs detection in food science and technology is direct injection mass spectrometry (DIMS) which has been implemented by different experimental strategies . At the Volatile Compound Facility at Fondazione Edmund Mach (FEM), we explored the performance of Proton Transfer Reaction Mass Spectrometry (PTR-MS) a fast and non-invasive reliable tool for quality control of different raw and processed dairy products with emphasis on the link with sensory analysis . In particular anhydrous milk fat, skimmed milk powder, and semi-finished products were analyzed.
|Period||4 Feb 2019|
|Event title||8th International PTR-MS Conference|