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Posts Tagged ‘coffee’

Benefits for High-Resolution IONICON PTR-TOF for Food & Flavor Science

Analysis of Complex Flavors in Real-Time with Ultra-Low Detection Limits

For many years PTR-MS instruments are considered a gold-standard in many applications when it gets to the quantitative online analysis of very low concentrated VOCs without sample preparation. Among the early adopters of this unique technology that was commercialized by our company back in 1998, were researchers interested in aroma release monitoring and the direct analysis of flavors in real-time while consumers were enjoying the products. This lead to an early breakthrough of PTR-MS in food & flavor science.

Application note: Analysis of Complex Flavors with PTR-TOF 6000 X2

Now more and more PTR-MS instruments based on time-of-flight mass spectrometers are used by our customers who benefit from the high-resolution and sensitivity as well as a real sub-pptv detection limit that e.g. our current flagship model PTR-TOF 6000 X2 offers.
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TOP 10 Publication: Coffee Roasting – Flavor Analysis with PTR-TOF

One of the longest established PTR-MS applications is once again producing fascinating results: Alexia Gloess and her team have just published a PTR-TOF study on coffee roasting that is currently the most downloaded article in IJMS.

Espresso-roasted_coffee_beans_wikimediaIt is not surprising that aroma analysis is among the prime applications of PTR-MS. The high sensitivity and real-time capability make PTR-MS an ideal tool for direct VOC quantification. Especially coffee with its rich flavour spectrum has always been in the focus of researchers. It is likely due to this complexity, that this subject is far from exhausted and consistently releases new results.

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