The majority of complex scientific data generated in the food, flavor and fragrance research sectors relies on modern mass spectrometric methods. This is due to obvious advantages in terms of objectiveness, reliability, comprehensiveness and accessibility. In the early days only experts were skilled enough to use this technology. But from the first day on, when such complex instruments started to be well manageable in standard laboratory environments, the success of their applications never declined. One of the common persistent challenges relates to the introduction of the sample into the analyzer. Because of its importance, diversity and accumulated knowledge for PTR-MS in this field, this presentation will provide a short overview about past hurdles, achieved solutions and an outlook on new developments for flavor-research applications and beyond.

PTR-MS: Sampling matter(s) - from the importance of sample introduction to the diversity of innovative solutions

ACS Spring Meeting 2021

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