Revealing the Sweet Resolution of High-Resolution Ion Mobility with Stevia
Adam Zarth, Erik Eliason
There is interest in identifying and quantifying several dozen compounds which are naturally occurring in the stevia plant. The stevia plant produces a host of sweet-tasting compounds wherein the central steviol core is decorated with glycosides. Some of these glycosides are sweeter than others, while several glycosides also taste offensively bitter. Thus, broad-scope analytical evaluation of stevia leaves can inform improvements in overall taste.
- High-Resolution Ion Mobility (HRIM) Mass Spectrometry provides a 5x improvement in data turnaround time for analyzing stevia compounds.
- HRIM requires 10x less in consumable costs compared to traditional analysis methods.
- Data analysis time is cut by 50%, streamlining the evaluation of stevia's sweet and bitter glycosides.
- The HRIM method significantly increases sample throughput, accelerating the cycle of product development.
- HRIM's advanced technology differentiates closely related isomers and identifies novel compounds, offering a detailed understanding of stevia's complex flavor profile.
• Achieved 5x faster data turnaround time
• Required 10x less consumable cost
• 50% less data analysis time
• Substantially increased sample throughput