i-mass guides : Index | Classic Articles | Definitions | History | Movies | Nobel Prizes | Protocols | Resources | Techniques | Troubleshooting | Tutorials

Past Features

WWW ChemTools

  • Ion Formula by Mol. Weight
  • Isotope Pattern Calculator
  • Mass Loss Calculator
  • Periodic e-Table

WWW BioTools

  • EMBL Peptide Search - protein ID from peptide mass and sequence data
  • FindMod - post-translational modifications by peptide mass
  • GlycanMass - oligosaccharide mass from structure
  • GlycoMod - oligosaccharide structures from mass
  • GlycoSuiteDB - search database with oligosaccharide mass
  • Javascript Protein Digest - peptide digest masses
  • Javascipt Fragment Ion Generator for peptides
  • Mascot Search - peptide mass and sequence tools
  • Mowse - protein identification from peptide MS data
  • Protein Prospector - mass spectra interpretation tools
  • PROWL - identification of proteins from MS data

past feature


Say Cheese

French scientists have used mass spectrometry to sample the vapor off cheeses in order to fingerprint and classify different varieties.

The characterization of raw materials and foods is of prime importance to the agricultural food industry. Recent research has shown that the rapid analysis of the volatile fraction of foods by mass spectrometry is a particularly valuable tool.

In this study, the volatile components from cheeses were extracted in a stream of helium and concentrated on a trap. They were then desorbed by heating and injected directly into the source of a gas chromatograph mass spectrometer.

The mass spectra of the mixture of volatile components were considered as fingerprints of the analyzed substances. Forwardanalysis afforded a limited number of characteristic mass fragments that allowed a good classification of the batches of cheeses studied.

The results of the tests show that 100% of the cheeses were well classified. A more detailed study of the distribution of the groups indicated that the raw milk cheeses could be distinguished from heat-treated ones by fragments characteristic of sulfur-containing compounds characteristic of camembert.

The full article appears in Volume 74, 2002 of the journal Analytical Chemistry.

MS Journals

  • European Mass Spectrom.
  • Intl. J. of Mass Spectrom.
  • J. American Society of MS
  • J. Mass Spectrometry
  • J. MS Society of Japan
  • Mass Spectrometry Reviews
  • Rapid Communications in MS

Science Journals

  • Analyst
  • Analytical Chemistry
  • Nature
  • New Scientist
  • Science
  • Scientific American

Literature Search

  • Beilstein Abstracts
  • ChemWeb
  • Current Contents - ISI
  • PubMed - NCBI
  • PubScience - DOE

World Laboratories


Copyright www.i-mass.com. All rights reserved worldwide.

Related Links

Resource Links