Continuous Analysis of Volatile Compounds from Foods During Flavor Release Using Direct Analysis in Real Time Mass Spectrometry
Author:
Affiliation:
1. S&B Foods Incorporated
2. Bio Chromato Incorporated
3. AMR Incorporated
4. Shimadzu Corporation
Publisher
Japanese Society for Food Science and Technology
Subject
Food Science
Link
https://www.jstage.jst.go.jp/article/nskkk/62/7/62_335/_pdf
Reference11 articles.
1. 4) Linforth, A. and Taylor, A., Volatile release from mint-flavored sweets. Perfum Flavorist., 23, 47-48 (1998).
2. 5) Harvey, B.A., Brauss, M.S., Linforth, R.S.T. and Taylor, A.J., Real-time flavor release from foods during eating., ACS Symposium Series, Vol.763, American Chemical Society, ACS Publications, Washington, 22-33 (2000).
3. 6) Davidson, J.M., Linforth, R.S.T., Hollowood, T.A. and Taylor, A.J., Release of non-volatile flavor compounds in vivo., ACS Symposium Series, Vol.763, American Chemical Society, ACS Publications, Washington, 99-111 (2000).
4. 7) Turner, J.A., Linforth, R.S.T. and Taylor, A.J., Real-time monitoring thermal flavor generation in skim milk powder using atmospheric pressure chemical ionization mass spectrometry. J. Agric. Food Chem., 50, 5400-5405 (2002).
5. 8) Turner, J.A., Sivasundaram, L.R., Ottenhof, M.-A., Farhat, I.A., Linforth, R.S. T. and Taylor, A.J., Monitoring chemical and physical changes during thermal flavor generation. J. Agric. Food Chem., 50, 5406-5411 (2002).
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