Flavour Analysis of Confectionery, Using SIFT-MS

Importance of the Subject

Volatile organic compounds (VOCs) drive the sensory experience of confectionery by releasing characteristic aromas during chewing and swallowing. Understanding real-time flavour release helps manufacturers optimize formulations, enhance consumer satisfaction and strengthen brand loyalty.

Objectives and Overview

This white paper demonstrates how Selected Ion Flow Tube Mass Spectrometry (SIFT-MS) can measure VOCs in confectionery products. It reviews static headspace analysis, in-mouth and in-nose real-time monitoring, and compares profiles across gum, chocolate and sweets.

Methodology

SIFT-MS employs soft chemical ionization with reagent ions (H3O+, NO+, O2+) reacting with target VOCs to yield product ions that are detected by mass spectrometry. Known reaction rate coefficients allow direct real-time quantification without prior chromatographic separation. Both static (headspace at 50 °C) and dynamic (in vivo sampling via disposable straws) approaches were used.

Instrumentation

Analyses were performed on Syft Technologies Voice100 and Voice200 SIFT-MS instruments. In vivo measurements sampled mouth or nasal exhalations at intervals during chewing and swallowing.

Main Results and Discussion

• Chewing gum: Menthol, menthone and other monoterpenes in peppermint and carvone/limonene in spearmint showed elevated breath concentrations synchronized with chewing cycles. In-nose levels were lower but followed similar trends.
• Chocolate: Headspace analysis at 50 °C revealed distinct profiles of maltol, furaneol, vanillin and alkylpyrazines among white, milk and dark chocolates from various origins. VOC patterns varied by manufacturer and cocoa content.
• Chewy and hard sweets: Orange- and banana-flavoured chews released limonene over several minutes post-consumption; peppermint mints exhibited menthol and menthone spikes correlated with chewing and swallowing, declining to steady-state when chewing ceased.

Benefits and Practical Applications

• Rapid, direct quantification of target VOCs enhances throughput compared to GC-MS.
• Real-time in vivo monitoring provides insights into flavour release kinetics.
• Applications span quality control, product development, cocoa bean grading and process monitoring (roasting, conching).

Future Trends and Opportunities

Advances in SIFT-MS sensitivity and miniaturization may enable broader in-mouth studies and on-line process control. Integration with sensory data and multivariate analysis can deepen understanding of flavour perception. Expanding reagent ion libraries will widen compound coverage.

Conclusion

SIFT-MS offers a powerful, versatile approach for detailed flavour profiling in confectionery, delivering rapid, interference-resistant quantification of key VOCs in headspace and in vivo contexts.

References

• Maarse H, editor. Volatile Compounds in Foods and Beverages. Marcel Dekker; New York: 1991. pp. 469–472.
• Maarse H, editor. Volatile Compounds in Foods and Beverages. Marcel Dekker; New York: 1991. pp. 475–476.