1. Unsurpassed Productivity
Syft Technologies
Unsurpassed Productivity

2. Real-Time Flavor Analysis using SIFT-MS Customer Case Studies
Overview
Real-Time Flavor Analysis using SIFT-MS
Customer Case Studies
Syft Food and Flavor Solutions
Extra: Technical Overview of SIFT-MS

3. Real-time Flavor Analysis Selected Ion Flow Tube Mass Spectrometry
using
Selected Ion Flow Tube Mass Spectrometry

4. SIFT-MS technology is a rapid, inexpensive way to analyze aroma compounds in air at ultra-trace concentrations
Real-time sample analysis with high selectivity
Sensitive: sub-picogram per milliliter of air
Simple, nondestructive sample analysis
All compounds analyzed in one scan
Robust to water vapor
Easy to use, with self-checking and validation
Very low operating costs
Remote operation, support and troubleshooting
Easily integrated with existing infrastructure 4

5. SIFT-MS can measure and quantify most volatile compounds
Examples include:
alkanes, alkenes, aromatics, terpenes
alcohols, aldehydes, ketones, esters, furans
amines, amides, pyrazines
mercaptans, thioethers
halogenated compounds
ammonia, chlorine, hydrogen sulfide, phosphine, selected inorganic acids 5

6. Static and dynamic headspace analysis
SIFT-MS provides rapid, high sensitivity* static or dynamic headspace analysis of aroma compounds without preconcentration and discrimination.
Simple, non-destructive sample analysis.
Analyze all polarities without discrimination – no chromatographic column or SPME fibers.
No artifacts (e.g. selective uptake, chemical reactions, matrix damage) from solvent extraction, preconcentration, etc.
The result: rapid chemical analysis that better correlates with human aroma perception.
Industry applications include:
Product development.
Screening and troubleshooting raw material quality issues.
* For most compounds, routine detection limits are better than 1 picogram per milliliter of headspace.
Data: Nine New Zealand honeys were analyzed and differentiated using a SIFT-MS / static headspace analysis approach. 6

7. Real-time analysis of dynamic processes
SIFT-MS allows real-time monitoring of various flavor-modifying processes, such as:
Enzymatic changes (e.g. tomatoes, onions)
Roasting and other cooking processes (e.g. coffee, cocoa)
Mixing and grinding (e.g. conching of chocolate)
Real-time analysis provides unparalleled insights into the processes by which flavors develop. Through it, optimal aroma development can be achieved and formation of aroma defects prevented.
Industry applications include
Product development
Process optimization
Process-line monitoring
Acetic acid
Methanol
Hexanoic acid
Data: Real-time SIFT-MS analysis of a coffee bean as it is roasted. 7

8. Real-time analysis: in vivo flavor release
Real-time analysis, coupled with high sensitivity and robustness to water vapor, enables flavor release to monitored in vivo. Retronasal and mouth sampling are readily accommodated.
Flavor release is a very important consideration in overall sensory perception and hence for new product development.
Data: In-mouth flavor release experiment using a fruit-flavoured chewing gum and Syft Voice200 instrument. Structure on each breath ‘envelope’ arises from the chewing action releasing additional flavor volatiles.
Picture at bottom right is actually a medical one, but illustrates that the Voice200 can be used for nasal samping. 8

9. Objective measurement of flavor attributes
Sensory testing sets the benchmark for product acceptability and flavor is an important component of acceptance.
Sensory testing is, however, expensive, subject to fatigue and is very difficult to conduct on the process line.
An exciting area of research applies SIFT-MS as a real-time, objective flavor analysis tool in both on-line and off-line scenarios.
Pioneering work on Parmesan cheese utilized odor-active compounds determined by traditional methods to reliably discriminate between genuine Italian (red data in graph at top left) and imitation New Zealand (brown) Parmesan cheeses.
The SIFT-MS technique shows great potential as an objective, real-time aroma grading tool for the food industry.
Parmesan cheeses from four different manufacturers in each of Italian and New Zealand were analyzed for about 35 compounds using SIFT-MS. The concentration data for the odor-active volatiles were then used in the multivariate analysis (using the SIMCA algorithm). The plots shows that the origins of the cheeses can be determined on the basis of the compounds that impart the characteristic aroma to a genuine Parmesan cheese from Italy. 9

10. Customer Case Studies

11. Ohio State University, USA: Professor Sheryl Barringer
Examples of research undertaken:
Cocoa and chocolate volatiles
Tomato volatiles from chewing and enzyme activity
Mitigation of garlic malodor in breath
Edible nuts – almonds, cashews
Analytical equipment:
Syft Voice100 SIFT-MS equipped with high-performance inlet
Syft LabSyft software package
Since 2008, 11 students have used this solution, yielding:
17 papers have been published
Three papers are in preparation
Many results of industry significance
Total headspace concentrations above Don Homero cocoa beans roasted at 150 ˚C

12. Color SWISS CHEESE GRAPH
Ohio State University, USA: Professor Jim Harper
Sulfur compounds in Swiss cheese aged 7 to 420 days
Examples of studies undertaken:
Swiss cheese: sulfur compounds, chemical origins of flavor
Vanilla: extract origin and interactions with ice cream ingredients
‘Warmed over flavor’ in meat
Analytical equipment:
Syft Voice100 SIFT-MS equipped with high-performance inlet
Syft LabSyft software package
Since 2008, four staff/fellows and 10 students have used this solution, yielding:
Four published papers
Seven papers submitted/in preparation
Many results of industry significance
Color SWISS CHEESE GRAPH

13. Multinational food company, USA: R&D laboratory
Applications to date:
Product development
Process optimization
Screening and troubleshooting raw material quality issues
Analytical equipment:
Syft Voice200 SIFT-MS equipped with high-performance inlet
Syft autosampler interface (‘trigger scanner’ device)
Syft LabSyft software package
Entech Instruments 7500D headspace autosampler
User since 2009

14. KaHo Laboratory of Enzyme, Fermentation and Brewing Technology, Belgium: Beer testing laboratory
Applications to date:
Headspace analysis of malts, including differentiation of malted barley cultivars
Real-time profiling of volatiles in drink, food and feed
Analytical equipment:
Syft Voice200 SIFT-MS equipped with high performance inlet
Syft LabSyft software package
Markes Micro-Chamber thermal extractor
User since 2009

15. The Syft Flavor Analysis Solution15

16. The high-performance inlet provides optimum performance
Syft’s Heated Inlet Extension provides optimum performance for food and flavor applications, which require rapid response times and high sensitivity.
The inlet can be heated to 200 °C and is passivated with Silcosteel® coating. The inlet connects directly to the flow tube without passing through any valves, so there is no possibility of contamination from, or analyte loss on valve seats.
The high-performance inlet terminates in a lure fitting that is compatible with standard hypodermic needles. Swagelok® options are also available. 16

17. Integration with standard autosamplers provides high throughput
The Voice200® can be interfaced to standard autosamplers including:
Entech large-volume robotic autosamplers
Markes Unity thermal desorbers
CTC Combipal autosamplers
Markes Micro-Chamber thermal extraction devices
The Voice200® uses standard synchronization protocols to communicate with third-party devices. 17

18. The LabSyft suite provides sophisticated data analysis
The LabSyft software suite contains a range of data viewing and analysis tools including:
Live Viewer: View scan data in real time.
Data Viewer: Multi-scan viewing and data analysis and extraction.
Method Editor: Develop and modify scan methods. Reprocess old scan data with new analysis rules.
Library: View and add compound data to the Syft Compound Library.
Batch Scanner: Create batches of scans. View scan results.
Trigger Scanner: Interface with third party equipment. 18

19. Higher productivity and lower total cost of ownership
A Syft Voice200 will analyse as many samples in three hours as a GC-MS will analyse in a 40-hr week.
Higher productivity is due to:
Greatly reduced calibration requirements.
Minimal system maintenance and cleaning requirements – no columns and ultra-clean chemical ionization.
Remote product support and fault diagnosis
Labour costs are reduced because:
Operable by non-technical personnel.
No or minimal sample preparation required.
No pre-concentration necessary. 19

20. Summary
Syft Technologies’ Voice200® provides unique opportunities to flavor researchers and industry. These include:
Greatly increased sample throughput for headspace analysis;
Analysis of a wide range of compounds without discrimination;
Ability to probe enzymatic, roasting and other processes in real-time;
Characterization of in vivo aroma release;
Objective, real-time aroma quality analysis via odor-active compounds.
Syft’s Voice200 is user friendly and easily integrated into the lab and production line.

21. Technical overview of SIFT-MS
Further information:
Technical overview of SIFT-MS

22. A key advantage of SIFT-MS is soft ionization using three reagent ions

23. Relevant Ionization Property
SIFT-MS CI Compared with GC-MS CI and EI Ionization
SIFT-MS uses much softer ionization agents than GC-MS. In SIFT-MS, the chemical ionization (CI) agents are called “reagent ions” or “precursor ions”.
Softer ionization results in significantly less fragmentation than electron impact (EI) ionization and CI, making chromatography unnecessary and real-time analysis possible.
SIFT-MS is a unique CI-MS technique because it is very soft and precisely controls ion energies. This allows repeatable, real-time quantitative analysis.
Chemical ionization:
O2+ reagent (12.1 eV)
Electron impact
ionization (70 eV)
CH2 +
C2H5 +
Parent ion
m/z = 106
Fragment ion
m/z = 91
Reagent Ion
Relevant Ionization Property
H3O+
Proton affinity = 691 kJ mol-1
NO+
Ionization potential = 9.25 eV
O2+
Ionization potential = 12.1 eV

24. Ionization mechanism(s) (analyte-dependent)
Three reagent ions with multiple ionization mechanisms greatly enhances selectivity
Example: Acetone and Propanal
Reagent Ion
Ionization mechanism(s) (analyte-dependent)
H3O+
Proton transfer
H3O+ + A  A.H+ + H2O
O2+
Charge transfer (CT)
O2+ + A  A+ + O2
Dissociative CT
O2+ + A  Fragment+ + …
NO+
Association
NO+ + A + M  A.NO+ + M
Hydride abstraction
NO+ + A  [A-H]+ + HNO
Also CT and dissociative CT, but less so than O2+ (lower IP)
H3O+
O2+
NO+

25. An example – a multiple compound mixture
Part 1: EI mass spectrometry with GC

26. An example – a multiple compound mixture
Part 2: Real-time EI mass spectrometry (without GC)
Take the GC column from the GC-MS to make it real-time and there is too much overlap for it too be useful

27. An example – a multiple compound mixture Part 3: Real-time SIFT-MS
H3O+
This subset of the US EPA Compendium Method TO-15 sees all 15 compounds resolved and quantified in real time using SIFT-MS.
Note that each SIFT-MS reagent ion has a different “fingerprint” for the individual compounds and for the mixture as a whole.
Compound “fingerprints” (i.e. chemical ionization reaction data) are recorded in the Syft compound library software. The library records are utilized by powerful Method Editor software for straightforward development of analytical methods.
NO+
O2+

28. SIFT-MS has broad sensitivity to chemically diverse compounds
The chemical ionization process employed in SIFT-MS is sensitive to a broad range of chemical species. In particular the following compounds that are problematic for standard GC-MS analysis:
H2CO
C4H10
Reduced sulfur compounds, including H2S
Ammonia and amines
Formaldehyde and other small aldehydes
Phosphine and other highly reactive compounds
Thermally unstable compounds
Highly polar compounds
PH3
NH3
H2S 28

29. High sensitivity and wide linear range
SIFT-MS offers:
Part-per-trillion by volume detection limits
Five or more orders of magnitude linear range
High real-time selectivity