Food production processes, particularly those that involve heating are responsible for the formation of volatile organic compounds (VOCs), some of which may be important for the flavour of the finished product, whilst others can be considered contaminants and may be of toxicological concern. Acrylamide, a known potential carcinogen, is produced by the Maillard (browning) reaction during the baking, roasting and frying of foods. Food manufacturers are required to have a general understanding of how acrylamide is formed in the food they produce. Selected Ion Flow Tube Mass Spectrometry (SIFT-MS) is a real-time volatile organic compounds (VOC) analyser and enables the real time monitoring of acrylamide throughout the production process. This study demonstrates the use of SIFT-MS to monitor, in real time, volatile compounds such as acrylamide, that are formed during certain food production processes.
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Monitoring Acrylamide in Real-Time During Food Production Using SIFT-MS