Butter and butter oil classification by PTR-MS

S.M. van Ruth, A.H. Koot, W. Akkermans, N. Araghipour, M. Rozijn, M.A.H. Baltussen, A. Wisthaler, T.D. Mark, R. Frankhuizen

Research output: Contribution to journalArticleAcademicpeer-review

30 Citations (Scopus)

Abstract

The potential of proton transfer reaction mass spectrometry (PTR-MS) as a tool for classification of milk fats was evaluated in relation to quality and authentication issues. Butters and butter oils were subjected to heat and off-flavouring treatments in order to create sensorially defective samples. The effect of the treatments was evaluated by means of PTR-MS analysis, sensory analysis and classical chemical analysis. Subsequently, partial least square-discriminant analysis models (PLS-DA) were fitted to predict the matrix (butter/butter oil) and the sensory grades of the samples from their PTR-MS data. Using a 10-fold cross-validation scheme, 84% of the samples were successfully classified into butter and butter oil classes. Regarding sensory quality, 89% of the samples were correctly classified. As the milk fats were fairly successfully classified by the combination of PTR-MS and PLS-DA, this combination seems a promising approach with potential applications in quality control and control of regulations.
Original languageEnglish
Pages (from-to)307-317
Number of pages11
JournalEuropean Food Research and Technology
Volume227
Issue number1
DOIs
Publication statusPublished - 2008

Fingerprint

butter oil
Butter
butter
protons
Protons
Mass Spectrometry
mass spectrometry
Discriminant Analysis
Least-Squares Analysis
discriminant analysis
milk fat
least squares
Milk
Fats
sampling
flavorings
chemical analysis
Quality Control
quality control
sensory evaluation

Keywords

  • reaction-mass-spectrometry
  • sweet cream butter
  • trace gas-analysis
  • volatile compounds
  • food authenticity
  • dairy-products
  • flavor
  • quality
  • aroma

Cite this

van Ruth, S.M. ; Koot, A.H. ; Akkermans, W. ; Araghipour, N. ; Rozijn, M. ; Baltussen, M.A.H. ; Wisthaler, A. ; Mark, T.D. ; Frankhuizen, R. / Butter and butter oil classification by PTR-MS. In: European Food Research and Technology. 2008 ; Vol. 227, No. 1. pp. 307-317.
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title = "Butter and butter oil classification by PTR-MS",
abstract = "The potential of proton transfer reaction mass spectrometry (PTR-MS) as a tool for classification of milk fats was evaluated in relation to quality and authentication issues. Butters and butter oils were subjected to heat and off-flavouring treatments in order to create sensorially defective samples. The effect of the treatments was evaluated by means of PTR-MS analysis, sensory analysis and classical chemical analysis. Subsequently, partial least square-discriminant analysis models (PLS-DA) were fitted to predict the matrix (butter/butter oil) and the sensory grades of the samples from their PTR-MS data. Using a 10-fold cross-validation scheme, 84{\%} of the samples were successfully classified into butter and butter oil classes. Regarding sensory quality, 89{\%} of the samples were correctly classified. As the milk fats were fairly successfully classified by the combination of PTR-MS and PLS-DA, this combination seems a promising approach with potential applications in quality control and control of regulations.",
keywords = "reaction-mass-spectrometry, sweet cream butter, trace gas-analysis, volatile compounds, food authenticity, dairy-products, flavor, quality, aroma",
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year = "2008",
doi = "10.1007/s00217-007-0724-7",
language = "English",
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van Ruth, SM, Koot, AH, Akkermans, W, Araghipour, N, Rozijn, M, Baltussen, MAH, Wisthaler, A, Mark, TD & Frankhuizen, R 2008, 'Butter and butter oil classification by PTR-MS' European Food Research and Technology, vol. 227, no. 1, pp. 307-317. https://doi.org/10.1007/s00217-007-0724-7

Butter and butter oil classification by PTR-MS. / van Ruth, S.M.; Koot, A.H.; Akkermans, W.; Araghipour, N.; Rozijn, M.; Baltussen, M.A.H.; Wisthaler, A.; Mark, T.D.; Frankhuizen, R.

In: European Food Research and Technology, Vol. 227, No. 1, 2008, p. 307-317.

Research output: Contribution to journalArticleAcademicpeer-review

TY - JOUR

T1 - Butter and butter oil classification by PTR-MS

AU - van Ruth, S.M.

AU - Koot, A.H.

AU - Akkermans, W.

AU - Araghipour, N.

AU - Rozijn, M.

AU - Baltussen, M.A.H.

AU - Wisthaler, A.

AU - Mark, T.D.

AU - Frankhuizen, R.

PY - 2008

Y1 - 2008

N2 - The potential of proton transfer reaction mass spectrometry (PTR-MS) as a tool for classification of milk fats was evaluated in relation to quality and authentication issues. Butters and butter oils were subjected to heat and off-flavouring treatments in order to create sensorially defective samples. The effect of the treatments was evaluated by means of PTR-MS analysis, sensory analysis and classical chemical analysis. Subsequently, partial least square-discriminant analysis models (PLS-DA) were fitted to predict the matrix (butter/butter oil) and the sensory grades of the samples from their PTR-MS data. Using a 10-fold cross-validation scheme, 84% of the samples were successfully classified into butter and butter oil classes. Regarding sensory quality, 89% of the samples were correctly classified. As the milk fats were fairly successfully classified by the combination of PTR-MS and PLS-DA, this combination seems a promising approach with potential applications in quality control and control of regulations.

AB - The potential of proton transfer reaction mass spectrometry (PTR-MS) as a tool for classification of milk fats was evaluated in relation to quality and authentication issues. Butters and butter oils were subjected to heat and off-flavouring treatments in order to create sensorially defective samples. The effect of the treatments was evaluated by means of PTR-MS analysis, sensory analysis and classical chemical analysis. Subsequently, partial least square-discriminant analysis models (PLS-DA) were fitted to predict the matrix (butter/butter oil) and the sensory grades of the samples from their PTR-MS data. Using a 10-fold cross-validation scheme, 84% of the samples were successfully classified into butter and butter oil classes. Regarding sensory quality, 89% of the samples were correctly classified. As the milk fats were fairly successfully classified by the combination of PTR-MS and PLS-DA, this combination seems a promising approach with potential applications in quality control and control of regulations.

KW - reaction-mass-spectrometry

KW - sweet cream butter

KW - trace gas-analysis

KW - volatile compounds

KW - food authenticity

KW - dairy-products

KW - flavor

KW - quality

KW - aroma

U2 - 10.1007/s00217-007-0724-7

DO - 10.1007/s00217-007-0724-7

M3 - Article

VL - 227

SP - 307

EP - 317

JO - European Food Research and Technology

JF - European Food Research and Technology

SN - 1438-2377

IS - 1

ER -