Continuous analysis of volatile compounds from foods during flavor release using direct analysis in real time mass spectrometry

Abstract

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 from foods during flavor release is challenging because of the lack of facile procedures and adequate instrumentation for such measurements. Therefore, a system was developed using direct analysis in real time mass spectrometry to facilitate the continuous analysis of volatile compounds during flavor release. We also prepared model foods such as chocolate from sugar and oil and added two volatile compounds (l-carvone and dlimonene). Using the developedsystem, we successfully and continuously analyzedthe release of volatile compounds from the model foods within seconds.