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

Without sample extraction or chromatographic separation, the Atmospheric Solids Analysis Probe (ASAP), an ambient desorption ionisation technique, coupled to a tandem quadrupole moss spectrometer was used to analyze chemical ingredients in food products The experiments demonstrate that ASAP can profile flavour ingredients, provide fingerprinting information, and identify artificial vanilla in food products It can also rapidly screen for the presence of coumann at the EU regulated levels Without solvent usage. ASAP is in line with the principles of green chemistry Using the ASAP method, only samples with positive screening results require further investigation through sample extraction and full characterization Workflow efficiency at analytical laboratories can, therefore, be dramatically improved