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Analysis of vanilla flavoured food products
using atmospheric-pressure solids analysis probe

PETER J. LEE*, ANN MARIE RUEL, MICHAEL P. BALOGH, PAUL B. YOUNG, JENNIFER A. BURGESS
*Corresponding Author
Waters Corporation, 34 Maple Street, Milford, MA 01757, USA

Abstract

Without sample extraction or chromatographic separation, the Atmospheric Solids Analysis Probe (ASAP), an ambientdesorption ionisation technique, coupled to a tandem quadrupole mass spectrometer was used to analyze chemicalingredients in food products. The experiments demonstrate that ASAP can profile flavour ingredients, provide fingerprintinginformation, and identify artificial vanilla in food products. It can also rapidly screen for the presence of coumarin at the EUregulated levels. Without solvent usage, ASAP is in line with the principles of green chemistry. Using the ASAP method, onlysamples with positive screening results require further investigation through sample extraction and full characterization. Workflowefficiency at analytical laboratories can, therefore, be dramatically improved.


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