Proton-transfer-reaction – mass spectrometry (PTR-MS) enhances food and flavor analysis by providing realtime chemical profiling. The IONICON applied science team demonstrated the capabilities of PTR-MS by assessing plant- and meat-based sausages. This investigation revealed distinct differences in their aromatic and chemical composition, demonstrating the potential of PTR-MS in food science applications.
The study began with visual, olfactory, and taste assessments of the sausages, followed by real-time chemical profiling during cooking. PTR-MS enabled the detection and quantification of trace compounds with remarkable precision. In plant-based sausages, the cooking process released flavors dominated by acetic acid and artificial smoke aromas intended to mimic meaty characteristics. Key compounds identified included xylenol, guaiacol, methylguaiacol, and eugenol, which contribute to the smoky flavor. Conversely, meat-based sausages exhibited a distinct profile during cooking, characterized by the release of naturally occurring hydrogen sulfide (H₂S) and other volatile compounds that contribute to their characteristic flavor.
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