Direct Analysis of Volatile Compounds in Real Time Using DART-MS (Part 2) Analysis of Volatile Compounds in Spices, Herb Tea, and Flavored Oils

Introduction

When food is cooked, it emits a variety of aromas that can stimulate appetite. To study the science of such food aromas, there has been interest in analyzing the volatile compounds of such aromas. Because the volatile compound profile varies extremely quickly immediately after cooking food, samples must be collected in a timely manner and efficiently introduced into the analytical instrument. Application News No. C111 described an example of continuous measurements of flavor compounds released when a chocolate-like model food melts, using the DART (direct analysis in real time) method, capable of ionizing samples directly, in combination with a Volatimeship volatile compound measurement device and an LCMS-8030 mass spectrometer system. This article describes an example of using the same system to continuously measure the flavor compounds released from spices, herb tea, and flavored oils that provide a pleasant cooling sensation.

October 5, 2015 GMT