2P-07 PDF
Development of quick analysis method of volatile compounds and application to flavor release phenomenon using DART MS
Recently, studies on odor-active compounds and flavor release phenomena from foods have been carried out. During flavor release, rheological and thermodynamic phenomena occur within seconds. However, continuous analysis of volatile compounds released from foods during flavor release is difficult because of the lack of a facile procedure and sufficient instruments for such measurements. Therefore, a system was developed using direct analysis in real time (DART) mass spectrometry, which facilitates the continuous analysis of volatile compounds during flavor release. We also prepared model foods like chocolate from sugar and oil and added two volatile compounds (L-carvone and D-limonene) in the models. Using the developed system, we could successfully and continuously analyze the release of volatile compounds from the model foods within seconds.