Development of a flavor release analysis method on volatile compounds of citrus fruits by DART MS

Gas chromatography is typically used for analysis of the volatile compounds represented by aroma compounds. Nevertheless it's important to find relationship with the results of chemical analysis and perceptive aroma, it is hard to measurement flavor release from foods in real time. DART MS with closed-chamber interface system is effective to monitor volatile compounds within seconds successively. Although there are a lot of structural isomers in volatile compounds and it is difficult to specify a target compound by SIM analysis, we developed a simultaneous analysis method using MRMs of flavor compounds which have the similar structure by LC-MS/MS at last this conference.
Here, we tried to measure the flavor release phenomena on volatile compounds of several kinds of citrus fruits.