Measurements of Flavour Release Using an IMR Mass Spectrometer
Flavor is perceived by olfactory receptors in two ways: direct smells via the nose (orthonasal olfaction) or flavors reaching the nose via the throat during and after mastication (retronasal olfaction). Currently analysis of the retronasal aroma is typically achieved by sequential trapping of volatile compounds on Tenax and subsequent analysis by Gas Chromatography-Mass Spectrometry (GC-MS), a time-consuming process. In order to monitor aroma release on a breath-by-breath basis a fast and non-invasive method capable of in vivo measurements is required.
V&F’s cutting edge IMR Mass Spectrometer is equipped with a gas transfer line that can be introduced into the nasal cavity without causing any discomfort. This method allows for measurements of flavor molecules released in the mouth breath-by-breath. Chewing gum aroma (menthol, limonene) or coffee aroma (furfural, 2,3-butanedione) can be monitored continuously to determine objective time profiles of aroma intensity in vivo which can be compared to the subjectively perceived flavour intensity and sensory evaluation by the test person.
V&F provides mass spectrometric equipment for the use in the flavor industry. The Ion Molecule Reaction Mass Spectrometry (IMR-MS), a highly selective and highly sensitive technology to monitor volatile organic compounds in real time. The IMR-MS is a compact one-stop analyser that is easily adapted to a range of in vivo (nasal cavity) and in vitro (headspace) measurement tasks relevant to the flavor industry.
- Determination of aroma intensities
- Real time flavor monitoring
- In vivo measurement in mouth or nose