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首页> 外文期刊>Journal of mass spectrometry: JMS >Volatile compounds profiling by using proton transfer reaction-time of flight-mass spectrometry (PTR-ToF-MS). The case study of dark chocolates organoleptic differences
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Volatile compounds profiling by using proton transfer reaction-time of flight-mass spectrometry (PTR-ToF-MS). The case study of dark chocolates organoleptic differences

机译：通过使用飞行质谱（PTR-TOF-MS）的质子转移反应 - 时间来分析挥发性化合物。 黑巧克力感官差异的案例研究

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摘要

Ahhhh chocolate! Who doesn't love chocolate? The analysis of volatile organic compounds (VOCs) emanating from environment, plants, food or food ingredients has been the basis for many studies aiming at categorizing samples or sites. For this purpose, global VOCs profiles may be used as fingerprints of the samples, sometimes referred to as "volatilome". In this special feature, Jean-Luc Le Quere and co-workers use proton transfer reaction mass spectrometry (PTR-MS) coupled to a time-of-flight (TOF) mass analyzer to classify over 200 dark chocolate samples based on their content in VOCs. The final goal was to build a model based on the PTR-MS monitored dark chocolates volatilome that could be used to predict the four distinct sensory poles previously defined based on the flavor of cocoa from diverse origins and cultivars. Jean-Luc Le Quere is a Senior Researcher at the Center for Taste and Feeding Behaviour of the Institut de Recherche Agronomique (INRA) of Bourgogne-Franche-Comte (France). The general objective of this center is to get a better understanding of the physicochemical, molecular, cellular, behavioral and psychological mechanisms underlying sensory perception of food, eating behavior and health consequences.
机译：啊哈哈巧克力！谁不爱巧克力？从环境，植物，食品或食品成分中发出的挥发性有机化合物（VOC）的分析是许多旨在对样品或位点进行分类的许多研究的基础。为此目的，全局VOCS型材可以用作样品的指纹，有时称为“volatilome”。在这一特殊功能中，Jean-Luc Le Quere和同官员使用质子转移反应质谱（PTR-MS）耦合到飞行时间（TOF）质量分析仪，根据其内容分类200多个黑巧克力样品VOC。最终目标是基于PTR-MS监测的黑巧克力Volatile组建一个模型，该模型可用于预测先前根据来自不同的起源和品种的可可的味道定义的四个不同的感觉杆。 Jean-Luc Le Quere是一名高级研究员，靠近Bourgogne-Franche-Comte（法国）的Institut de Recherche Agroryique（Inra）的味道和喂养行为中心。该中心的一般目标是更好地了解感官，饮食行为和健康后果的感官感知的物理化学，分子，细胞，行为和心理机制。

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