One of the main fields of application of proton transfer reaction-mass spectrometry (PTR-MS) is food and flavor science. Here, we present a recent study on one of the world's most popular foods: chocolate. We demonstrate how IONICON's Next-Gen PTR-TOFMS take chocolate analysis to the next level.

Direct sample injection without the need for any sample preparation, real-time quantification, extremely high sensitivity, and detection limits in the low pptv region within less than one second are just the perfect prerequisites for in-vivo and in-vitro foodstuff analysis. PTR-MS unites all of these benefits. Thus it is not surprising that over the past 25 years, countless PTR-MS studies have been published on samples ranging from various drinks, dairy products, fruits and vegetables, meat, snacks, and, of course, chocolate.