Transient changes of volatile organic compounds (VOCs) during dulce de leche preparation by a direct injection mass spectrometer based on proton transfer reaction (PTR‐MS). (18th June 2021)

• Record Type: Journal Article
• Authors: Asaduzzaman, Md; Haque, Md Azizul; Banasaz, Shahin; Morozova, Ksenia; Ferrentino, Giovanna; Scampicchio, Matteo
• Is Part Of: International journal of food science & technology. Volume 56:Number 10(2021)
• Page Start: 5325
• Page End: 5333
• Publication Date: 2021-06-18
• Subjects: Dulce de leche -- proton transfer reaction spectrometry -- aroma profile -- physical properties; Food industry and trade -- Periodicals; 664
• DOI: 10.1111/ijfs.15138
• Languages: English
• ISSNs: 0950-5423

Abstract

Summary: The capacity of a direct injection mass spectrometer based on proton transfer reaction (PTR‐MS) to monitor the transient changes of the volatile organic compounds (VOCs) during dulce de leche production was investigated. We found a correlation between the mass fingerprint and some physio‐chemical properties of the dulce de leche samples. The intensity of the selected mass fragments related to VOCs was positively correlated with the changes of solids content but negatively with that of water activity. Rheological and textural changes were also highly correlated with the intensity observed for several mass fragments. Hence, this relationship could be useful to predict the textural and rheological changes during heating a complex fluid. Although not all the correlations between physical changes and VOCs formation reflected a direct cause–effect relationship, but those results demonstrated the suitability of the PTR‐MS technique to monitor the quality changes even in complex food mixture during thermal processing. Abstract : Evolution of VOCs during dulce de leche processing by PTR‐MS.