Rapid Fingerprinting of Flavor Ingredients in Food Products
12 May 2014This application note describes how the Waters Atmospheric Solids Analysis Probe (ASAP), together with a quadrupole mass spectrometer are able to meet the demand. Without sample extraction, sample dilution, and chromatographic separation, ASAP can be used to rapidly fingerprint the chemical composition of flavor ingredients in various beverages and food products, such as vanilla extract, coffee, ice cream and cookies.
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Atmospheric Solids Analysis Probe (ASAP)
WatersThe Atmospheric Solids Analysis Probe* (ASAP) is a useful tool for the rapid direct analysis of volatile and semi-volatile, solid and liquid samples using atmospheric pressure ionization.The ASAP technique utilizes the heated nitrogen desolvation gas to vaporize the sample and a corona discharge for sample ionization. This allows low polarity compounds not amenable to ESI, APcI and APPI to be ionized with a high degree of sensitivity. Furthermore complex mixtures can be analyzed without the need for any sample preparation