title: Headspace quantification of pure and aqueous solutions of binary mixtures of key volatile organic compounds in Swiss cheeses using selected ion flow tube mass spectrometry.
abstract: BACKGROUND
  Twelve volatile organic compounds (VOCs) have recently been identified as key compounds in Swiss cheese with split defects. It is important to know how these VOCs interact in binary mixtures and if their behavior changes with concentration in binary mixtures.
  
  
  METHODS
  Selected ion flow tube mass spectrometry (SIFT-MS) was used for the headspace analysis of VOCs commonly found in Swiss cheeses. Headspace (H/S) sampling and quantification checks using SIFT-MS and further linear regression analyses were carried out on twelve selected aqueous solutions of VOCs. Five binary mixtures of standard solutions of VOCs were also prepared and the H/S profile of each mixture was analyzed.
  
  
  RESULTS
  A very good fit of linearity for the twelve VOCs (95% confidence level) confirms direct proportionality between the H/S and the aqueous concentration of the standard solutions. Henry's Law coefficients were calculated with a high degree of confidence. SIFT-MS analysis of five binary mixtures showed that the more polar compounds reduced the H/S concentration of the less polar compounds, while the addition of a less polar compound increased the H/S concentration of the more polar compound.
  
  
  CONCLUSIONS
  In the binary experiment, it was shown that the behavior of a compound in the headspace can be significantly affected by the presence of another compound. Thus, the matrix effect plays a significant role in the behavior of molecules in a mixed solution.
authors.affiliation: Department of Food Science and Technology, The Ohio State University, Columbus, OH, 43210, USA.
authors.forename: Hardy Z
authors.initials: HZ
authors.lastname: Castada
authors.forename: Cheryl
authors.initials: C
authors.lastname: Wick
authors.forename: W James
authors.initials: WJ
authors.lastname: Harper
authors.forename: Sheryl
authors.initials: S
authors.lastname: Barringer
mesh_terms: D002611:Cheese / Q000032:analysis*; D016014:Linear Models; D013058:Mass Spectrometry / Q000379:methods*; D055549:Volatile Organic Compounds / Q000032:analysis*
chemical_list: D055549:Volatile Organic Compounds