Use of pyrolosis - mass spectroscopy in food analysis: applications in the food analysis laboratory of the European Commissions Joint Research Centre
Pyrolysis mass spectroscometry is an analytical fingerprinting technique, that offers distinct advantages in the field of food analysis. The sample is quickly decomposed at several hundred degrees Celsius and the resulting fragments are analyzed by mass spectrometry. The mass spectra are subsequently submitted to multivariate data analysis. Py-MS was successfully applied to the determination of the geographical origin of cocoa butters, the detection of added whey proteins in milk, the characterization of vinegar and wine and the ripening stages of cheese. By a careful control of the pyrolosis. Py-MS can be applied for the determination of the 18O46O ratio in food. An example is given for the determination of the geographical origin of olive oils.
Bibliographic Reference: Article: Journal of Analytical and Applied Pyrolosis 49 (1999), 329-335
Record Number: 199911230 / Last updated on: 1999-08-27
Original language: en
Available languages: en