Emilie Usureau, Raymond Ramaker, Rob van der Hoeven and Erwin Kaal
DSM Biotechnology Center, part of DSM Food Specialties b.v., Delft, the Netherlands
Lipids play a significant role in the organoleptic properties and nutritional value of food products. Indeed, enzymatic modification of the lipids naturally present in food is a well-established way to change the characteristics and properties of food products. To understand the role of food enzymes on lipids, it is necessary to obtain qualitative, as well as quantitative information of all lipids present in food matrices. From an analytical perspective, this poses challenges. In this presentation we will introduce new analytical approaches based on Ion Mobility combined to Mass spectrometry-based shotgun lipidomics aimed to tackle this task. The similarities and differences obtained from the qualitative and quantitative analysis of lipids performed with different analytical platform will be discussed.
