Please use this identifier to cite or link to this item: https://scholarhub.balamand.edu.lb/handle/uob/5918
Title: Rapid non-invasive quality control of semi-finished products for the food industry by direct injection mass spectrometry headspace analysis: the case of milk powder, whey powder and anhydrous milk fat
Authors: Makhoul, Salim
Yener, Sine
Khomenko, Iuliia
Capozzi, Vittorio
Cappellin, Luca
Aprea, Eugenio
Scampicchio, Matteo
Gasperi, Flavia
Biasioli, Franco
Affiliations: Faculty of Arts and Sciences 
Keywords: PTR-MS
VOCs
Anhydrous milk fat
Milk powder
Whey powder
Issue Date: 2016
Publisher: Wiley Analytical Science
Part of: Journal of Mass Spectrometry
Start page: 782
End page: 791
Abstract: 
In this study, we demonstrated the suitability of direct injection mass spectrometry headspace analysis for rapid non-invasive quality control of semi-finished dairy ingredients, such as skim milk powder (SMP), whole milk powder (WMP), whey powder (WP) and anhydrous milk fat (AMF), which are widely used as ingredients in the food industry. In this work, for the first time, we applied proton transfer reaction-mass spectrometry (PTR-MS) with a time-of-flight (ToF) analyzer for the rapid and non-invasive analysis of volatile compounds in different samples of SMP, WMP, WP and AMF. We selected different dairy ingredients in various concrete situations (e.g. same producer and different expiration times, different producers and same days of storage, different producers) based on their sensory evaluation. PTR-ToF-MS allowed the separation and characterization of different samples based on the volatile organic compound (VOC) profiles. Statistically significant differences in VOC content were generally coherent with differences in sensory evaluation, particularly for SMP, WMP and WP. The good separation of SMP samples from WMP samples suggested the possible application of PTR-ToF-MS to detect possible cases of adulteration of dairy ingredients for the food industry. Our findings demonstrate the efficient and rapid differentiation of dairy ingredients on the basis of the released VOCs via PTR-ToF-MS analysis and suggest this method as a versatile tool (1) for the facilitation/optimization of the selection of dairy ingredients in the food industry and (2) and for the prompt innovation in the production of dairy ingredients. Copyright © 2016 John Wiley & Sons, Ltd.
URI: https://scholarhub.balamand.edu.lb/handle/uob/5918
ISSN: 10765174
DOI: 10.1002/jms.3801
Ezproxy URL: Link to full text
Type: Journal Article
Appears in Collections:Department of Chemistry

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