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.