Direct Analysis of Volatile Compounds in Real Time Using DART-MS (Part 2) Analysis of Volatile Compounds in Spices, Herb Tea, and Flavored Oils
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.
This article describes an example of using the DART (Direct Analysis in Real Time) -MS system to continuously measure the flavor compounds released from spices, herb tea, and flavored oils that provide a pleasant cooling sensation.
- Content Type:
- Application
- Document Number:
- LAAN-A-LM-E083
- Product Type:
- Liquid Chromatograph-Mass Spectrometry, Mass Spectrometry
- Keywords:
- DART, Open air ionization, Flavor release, Volatile compound, Herb tea, Spice, Allspice, Clove, 1,8-Cineole, Eugenol, Eugenol acetate, Caryophyllene, Methyl eugenol, Carvone, Limonene, Spearmint essential oil, Flavored oil, Food and Beverages, LCMS-8030
- Language:
- English
- File Name:
- jpo115100.pdf
- File Size:
- 1,692kb