Food, flavour, fragrance

Application note 002: Application of TargetView software in the food industry – The identification of pyrazines in potato crisps
	Summary This Application Note describes the use of TargetView to automate the detection of important flavour compounds in complex aroma profiles. Processing of the GC/MS chromatogram resulting from headspace sampling of potato crisps allowed detection of three trace-level pyrazines, even though they were hidden under a complex background.
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Application note 003: Analysis of aroma compounds in beer over a wide concentration range using time-of-flight mass spectrometry
	Summary This Application Note describes the use of BenchTOF-dx to analyse aroma compounds in beer. Sampling by sorptive extraction and analysis by thermal desorption–GC/MS allowed confident mass spectral determination of chromatographic peaks varying in abundance by more than a factor of 10,000. In a separate experiment, re-collection was used to accurately quantify both high-concentration and trace-level samples in consecutive runs of the same sample.
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Application note 006: Employing TargetView to accurately identify allergens using fast GC
	Summary This Application Note describes the use of TargetView to enhance the identification of trace-level compounds (24 SCCP allergens) in a complex fragrance sample using fast GC. It is shown that although the fast oven ramp increased both the degree of co-elution and the concentration load, it did not reduce the number of compounds identified, nor did it significantly affect the degree of confidence in the identification.
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Application note 008: Simplifying the aroma profiling of tobacco using TargetView compound-identification software
	Summary This Application Note shows the use of TargetView to detect trace-level components in tobacco headspace. Tobacco of Indian and UK origin was headspace-sampled and analysed by GC/MS, with much greater concentrations of volatiles being found for the Indian tobacco. In addition, TargetView’s sophisticated algorithms allowed the confident identification of pyridine, despite it being partly obscured by the tail of a much larger component.
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Application Note 009: Application of TargetView post-run GC/MS software to the identification of off-odours in wine
	Summary This Application Note shows how TargetView can be used to rapidly and confidently identify volatile compounds in red wine associated with a spoilage yeast (‘Brett’). Bordeaux was sampled using sorptive extraction and thermal desorption–GC/MS, and TargetView used to screen the chromatogram against a specially created library. As well as the high-confidence identification of three ‘Brett’ marker compounds, the ability of TargetView to deconvolve co-eluting compounds is demonstrated by the identification of the two components contributing to a single complex peak.
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Application note 011: Detecting the compounds responsible for ‘boar taint’ in pig fatback samples
	Summary This Application Note shows that BenchTOF-dx and TargetView can be successfully applied to the detection of compounds that contribute to the unpleasant odour known as ‘boar taint’ in pig meat. Using a purge-and-trap system and TD–GC/MS, three target compounds were identified with confidence despite the extreme complexity of the sample. This demonstrates the ability of BenchTOF-dx to produce ‘reference-quality’ spectra, as well as the power of TargetView to data-mine even highly complex chromatograms.
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Application note 015: Enhanced odour profiling of strawberries using TD and TOF MS
	Summary This Application Note describes the use of BenchTOF-dx and TargetView to detect and identify trace-level components in the headspace gas above fresh strawberries. The sensitivity and versatility of the system is demonstrated by an ‘all-component’ search against NIST and by a targeted search for various odour-active sulfur compounds.
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Application Note 017: Time-of-flight mass spectrometry applied to the identification and quantitation of trace-level compounds in beer
	Summary This Application Note shows that BenchTOF-dx is a powerful detector for the trace-level flavour compounds present in the complex profiles resulting from the sorptive extraction of beer. The generation of linear responses at sub-ppb levels is a particular feature of the work, while the ability of BenchTOF-dx to produce ‘classical’ spectra matching those in commerical libraries greatly simplifies automated compound identification.
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