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.

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Liquid Chromatograph-Mass Spectrometry, Mass Spectrometry
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
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