title: Use of the MS-sensor to discriminate between different dosages of garlic flavoring in tomato sauce.
abstract: A method has been developed to discriminate between different dosages of garlic flavoring in tomato sauce with the help of a mass spectrometry based sensory system. Four fragment ions m/z 73, 81, 114, and 120 were selected as "sensor array" during direct injection of the sample headspace into the mass spectrometer. Tomato sauces blended with different types of flavoring could be discriminated, and concentration gradients could be monitored. Fragment ions were chosen after volatile components had been analyzed and identified by SPME-GC/MS and HS-GC/MS (full scan). HS-GC/MS profiles of m/z 73, 81, 114, and 120 were recorded in the selected ion monitoring mode.
authors.affiliation: HKR Sensorsysteme GmbH, Gotzinger Str. 56, D-81371 Munchen, Germany. HKRSensor@t-online.de
authors.forename: B
authors.initials: B
authors.lastname: Dittman
authors.forename: B
authors.initials: B
authors.lastname: Zimmerman
authors.forename: C
authors.initials: C
authors.lastname: Engelen
authors.forename: G
authors.initials: G
authors.lastname: Jany
authors.forename: S
authors.initials: S
authors.lastname: Nitz
mesh_terms: D005421:Flavoring Agents / Q000737:chemistry*; D005737:Garlic / Q000737:chemistry*; D008401:Gas Chromatography-Mass Spectrometry; D018551:Solanum lycopersicum / Q000737:chemistry*; D010946:Plants, Medicinal
chemical_list: D005421:Flavoring Agents