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_____ Brought to you by Syft Technologies_____

Rapid, Comprehensive Food and Flavor Analysis Using SIFT-MS



  February 20, 2020

  8:00 a.m. PST, 11:00 a.m. EST, 16:00 GMT, 17:00 CET




Development and release of aroma compounds from food products is a dynamic process. Conventional analytical technologies are poorly suited to studying changes on the seconds to minutes’ timescale. This webinar will introduce selected ion flow tube mass spectrometry (SIFT-MS) – a recent introduction to the flavor chemist’s and new product developer’s analytical tool kit. SIFT-MS analyzes chemically diverse flavor compounds in real-time analysis, including amines, organosulfur compounds, and volatile fatty acids.

In this webinar, we will describe the benefits of SIFT-MS for flavor analysis using various application examples:

  • flavor development during processing of tomato, mango and cocoa
  • enzymatic flavor generation in fresh tomatoes and strawberries
  • in vivo assessment of “garlic breath” deodorization.

Brought to you by:


Key Learning Objectives

  • The fundamentals of the selected ion flow tube mass spectrometry (SIFT-MS) technique, including its ability to selectively and comprehensively analyze samples in one, simple procedure.
  • How real-time analysis using SIFT-MS can provide great insight into flavor generation and flavor release.
  • How direct analysis can simplify workflow and speed new product development.

Who Should Attend

  • Food researchers
  • Food technologists and new product developers
  • Food processing chemists
  • Analytical chemists in the food industry
  • Laboratory Managers / Directors / Supervisors
  • QA/QC managers and scientists


Vaughan Langford, PhD
Principal Scientist
Syft Technologies
Sheryl Barringer, Ph.D.
Chair, Department of Food Science and Technology,
The Ohio State University


Stu Borman
Contributing Senior Correspondent,
C&EN Media Group