Sampling analytes from cheese products for fast detection using neutral desorption extractive electrospray ionization mass spectrometry

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Author(s) Wu, Zhongchen, Chingin, Konstantin, Chen, Huanwen, Zhu, Liang, Jia, Bin, Zenobi, Renato
Publication Type Journal Items, Publication Status: Published
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Title Sampling analytes from cheese products for fast detection using neutral desorption extractive electrospray ionization mass spectrometry
Author(s) Wu, Zhongchen
Chingin, Konstantin
Chen, Huanwen
Zhu, Liang
Jia, Bin
Zenobi, Renato
Journal or Series Title Analytical and bioanalytical chemistry
Volume Number 397
Issue Number 4
Start Page 1549
End Page 1556
ISSN 1618-2642
1618-2650
Publisher Springer
Publication Place Berlin
Publication Date 2010
Keyword(s) Neutral desorption extractive electrospray ionization
Cheese
Food safety
Greasy surfaces
Principal component analysis
Abstract The development of analytical techniques suitable for sensitive, high-throughput, and nondestructive food analysis has been of increasing interest in recent years. In this study, mass-spectral fingerprints of various cheese products were rapidly recorded in the mass range of m/z 50–300 Da without any sample pretreatment, using neutral desorption extractive electrospray ionization mass spectrometry (ND-EESI-MS) in negative ion mode. The results demonstrate that both volatile and nonvolatile analytes on greasy cheese surfaces can be directly sampled by a neutral desorption gas beam. The influence of the neutral desorption gas flow on the analyte signal was systematically investigated. Under optimized experimental conditions, reproducible results were obtained using ND-EESI-MS. Principal component analysis was applied to differentiate a total of 49 individual cheese samples (four different types), which were purchased from three different supermarkets. All samples were successfully classified according to their types; but distributors and sensory properties were not distinguishable from the spectra data. The principal components 2, 3, and 4 scores showed an excellent capacity of distinguishing types of cheese. Molecular markers of interest can be identified using tandem mass spectrometry and matching the data with those from reference compounds. The experimental data show that ND-EESI-MS is able to sensitively and directly detect analytes on greasy surfaces without chemical contamination, providing a convenient method for high-throughput food analysis with a high degree of safety.
DOI 10.1007/s00216-010-3693-9
Additional Notes Received 22 January 2010, Revised 26 March 2010, Accepted 28 March 2010, Published online 23 April 2010
Document Type Article
Publication Status Published
Language English
Assigned Organisational Unit(s) 03430
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NEBIS System Number 004239219
Source Database ID FORM-1275392840
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@article{W2010,
  author = "Wu, Zhongchen and Chingin, Konstantin and Chen, Huanwen and Zhu, Liang and Jia, Bin and Zenobi, Renato",
  title = "{S}ampling analytes from cheese products for fast detection using neutral desorption extractive electrospray ionization mass spectrometry",
  journal = "Analytical and bioanalytical chemistry",
  year = 2010,
  volume = "397",
  number = "4",
  pages = "1549--1556",
}


E-Citations record created: Tue, 01 Jun 2010, 11:47:25 CET