Evaluating Stabilizers Effects on Aroma Release Dynamics in Ice Cream: A PTR-ToF-MS Analysis
Camila Cossettin Teixeira1,2, Michele Pedrotti1, Lorenzo Gennari3
1Fondazione Edmund Mach, San Michele all'Adige, Italy.
Journal of Mass Spectrometry : JMS
|July 30, 2026
Summary
This study used proton transfer reaction time-of-flight mass spectrometry (PTR-ToF-MS) to monitor peach aroma compounds in ice cream. Stabilizers reduced volatile release, demonstrating their impact on ice cream flavor delivery.
Area of Science:
- Food Science
- Analytical Chemistry
- Sensory Science
Background:
- Monitoring the volatile compounds (volatilome) released from frozen food matrices during phase transitions presents analytical difficulties.
- Traditional methods often require invasive sampling, limiting real-time analysis of aroma release.
Purpose of the Study:
- To investigate the noninvasive headspace analysis of peach-related aroma compounds in ice cream using proton transfer reaction time-of-flight mass spectrometry (PTR-ToF-MS).
- To evaluate the impact of different stabilizer compositions on the release of key aroma compounds during the melting of ice cream.
- To assess the effectiveness of PTR-ToF-MS in tracking aroma release and validating stabilizer performance for optimized flavor delivery.
Main Methods:
- Utilized proton transfer reaction time-of-flight mass spectrometry (PTR-ToF-MS) for rapid, noninvasive headspace sampling of volatiles.
- Monitored four specific peach aroma compounds (isoamyl acetate, 3-hexenyl acetate, linalool, furaneol) in ice cream formulations with varying stabilizers (control, single-gum, binary, ternary blends).
- Analyzed volatile release from frozen (4°C) to melted (30°C) states, comparing stabilizer effects on aroma compound release patterns.
Main Results:
- All tested stabilizer blends significantly reduced the overall release of peach-related volatiles by an average of 40.39% compared to the control.
- The extent of volatile suppression varied depending on stabilizer composition and the specific physicochemical properties of individual aroma compounds.
- Differential release patterns were observed for specific compounds, with isoamyl acetate showing more pronounced release than cis-3-hexenyl acetate in certain stabilized formulations. Furaneol release was not significantly affected by stabilizers.
Conclusions:
- Proton transfer reaction time-of-flight mass spectrometry (PTR-ToF-MS) is validated as an effective tool for monitoring the volatilome of frozen matrices and aroma release during phase transitions.
- Stabilizer selection plays a crucial role in modulating volatile release and can be optimized to control aroma delivery in ice cream.
- Understanding the interplay between stabilizer composition and aroma compound properties allows for targeted flavor profile management in frozen desserts.
