Emerging evidence on the potential of PTR‐MS as rapid, direct and high‐sensitivity sensors to promote innovation in the fermented beverages sector

Abstract

SummaryIn food technology, the term ‘fermentation’ encompasses a spectrum of microbial‐driven bioprocesses that preserve and improve the quality of raw materials, transforming them into new fermented products with minimal resource consumption. Furthermore, fermentation plays a crucial role in driving the eco‐friendly transformation of the agricultural industry. Within this domain, the fermented beverage sector stands out due to its consumer‐friendly appeal. To promote innovation in this field, there is a need for cost‐effective, versatile and sustainable techniques that can accelerate research and development activities. In the bioprocess sector, innovation management requires consideration of an array of variables, including diverse raw materials, various microorganisms and different fermentation parameters. Direct injection mass spectrometry (DIMS) technologies offer solutions for bioprocess monitoring, particularly in the analysis of volatile organic compounds (VOCs) and are constantly improving their performance in terms of sensitivity and specificity. Among the DIMS methods, proton transfer reaction‐mass spectrometry (PTR‐MS), when coupled with autosampling and customised data handling and analysis, has demonstrated its efficiency in studying VOCs associated with fermentation. This approach brings automation to data production and management, offers exceptional versatility akin to a sensor and aligns closely with the principles of green chemistry. In this perspective paper, after reviewing key aspects of modern fermentation practice, we showcase the application of PTR‐MS as a model to demonstrate its potential as sensor‐like approach to drive innovation within the fermented beverage sector. This approach enables swift, large‐scale assessments of multiple variables while providing comprehensive insights into the quality and safety of the final products.