Monitoring Food Aroma during Processing and Storage by Rapid Analytical Methods: A Focus on Electronic Noses and Mass Spectrometry-Based Systems
The ideal flavor or aroma analysis tool would be able to monitor changes in the temporal dimension, and thus make objective measurements related to perception. A. Andres and collaborators reported on the use of a solid-phase microextraction system coupled to a new direct-extraction device to monitor volatile compounds during dry-cured ham ripening. E. Pionnier and collaborators monitored the kinetics of aroma compounds released during cheese consumption using an online atmospheric pressure ionization–mass spectrometry system and an off-line solid-phase micro extraction-gas chromatography–mass spectrometry instrument. The use of purely instrumental techniques to follow changes in breath volatile concentration during eating or drinking, relating to the observed patterns associated with sensory perception, could be implemented by the food industry; the best representation of such modern tools are the so-called electronic noses. Many of the analytical methods used to study aroma in foods typically involve the preparation of an extract followed by chromatographic separation and detection.