Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 346492
Title Characterisation of the volatile profiles of infant formulas by proton transfer reaction-mass spectrometry and gas chromatography-mass spectrometry
Author(s) Ruth, S.M. van; Floris, V.; Fayoux, S.
Source Food Chemistry 98 (2006)2. - ISSN 0308-8146 - p. 343 - 350.
Department(s) RIKILT - Analyse & OntwikkelingBU Microbiological & Chemical Food Analysis
Publication type Refereed Article in a scientific journal
Publication year 2006
Keyword(s) skim milk powder - furfural compounds - flavor compounds - headspace
Abstract The volatile profiles of 13 infant formulas were evaluated by proton transfer reaction-mass spectrometry (PTR-MS) and gas chromatography¿mass spectrometry (GC¿MS). The infant formulas varied in brand (Aptamil, Cow & Gate, SMA), type (for different infant target groups) and physical form (powder/liquid). Fingerprint mass spectra were obtained from the headspace of the samples using PTR-MS. GC¿MS was used to identify the volatile compounds. Brand, type and physical form of the infant formulas had a significant effect on the volatile profiles measured by PTR-MS. Forty-two masses were significantly affected by the brand, 14 by the type of formula, and 40 by the physical form. Eleven masses were among the most abundant across all samples (mass m/z 43, 45, 49, 55, 59, 60, 63, 69, 73, 83, and 87). Gas chromatography¿mass spectrometry revealed the identity of 28 of the volatile compounds of the infant formulas. Most of the masses detected in PTR-MS were related to compounds identified by GC¿MS.
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