Rapid Food Product Analysis by Surface Acoustic Wave Nebulization Coupled Mass Spectrometry View Full Text


Ontology type: schema:ScholarlyArticle      Open Access: True


Article Info

DATE

2018-03-21

AUTHORS

Thomas Schneider, Benjamin L. Oyler, Sung Hwan Yoon, Tao Liang, Gloria S. Yen, David P. A. Kilgour, Erik Nilsson, David R. Goodlett

ABSTRACT

Rapid food product analysis is of great interest for quality control and assurance during the production process. Conventional quality control protocols require time and labor-intensive sample preparation for analysis by state-of-the-art analytical methods. To reduce overall cost and facilitate rapid qualitative assessments, food products need to be tested with minimal sample preparation. We present a novel and simple method for assessing food product compositions by mass spectrometry using a novel surface acoustic wave nebulization method. This method provides significant advantages over conventional methods requiring no pumps, capillaries, or additional chemicals to enhance ionization for mass spectrometric analysis. In addition, the surface acoustic wave nebulization–mass spectrometry method is ideal for rapid analysis and to investigate certain compounds by using the mass spectra as a type of species-specific fingerprint analysis. We present for the first time surface acoustic wave nebulization-generated mass spectra of a variety of fermented food products from a small selection of vinegars, wines, and beers. More... »

PAGES

2447-2454

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/s12161-018-1232-z

DOI

http://dx.doi.org/10.1007/s12161-018-1232-z

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1101677837

PUBMED

https://www.ncbi.nlm.nih.gov/pubmed/30271524


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