Novel Vessel for the Measurement of Dynamic Flavor Release in Real Time from Liquid Foods
Novel Vessel for the Measurement of Dynamic Flavor Release in Real Time from Liquid Foods
复制标题
用于实时测量液体食品动态风味释放的新型容器
DOI：
10.1021/jf950687k
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发表时间：
1996
影响因子：
6.1
通讯作者：
K. Langley
中科院分区：
文献类型：
--
作者：
J. Elmore;K. Langley
研制了一种玻璃容器，用于实时测量模型液态食品香气挥发物的动态风味释放。样品保持在37℃，并以恒定扭矩搅拌。释放到顶空的挥发物被恒定的载气流连续扫进四极质谱仪，通过射流分离器。质谱仪在化学电离模式下运行，对与每种挥发物相关的主要离子的单离子监测允许实时检测。用该装置测定了酒精含量对四种不同水/乙醇混合物中四种挥发性化合物动态风味释放的影响。关键词：香味释放；质谱;化学电离;乙醇;挥发物
A glass vessel that will measure the dynamic flavor release of aroma volatiles from model liquid foods in real time has been built. The sample is maintained at 37 °C and stirred at constant torque. Volatiles released into the headspace are continuously swept by a constant carrier gas flow into a quadrupole mass spectrometer via a jet separator. The mass spectrometer is operated in the chemical ionization mode, and single ion monitoring of the major ion associated with each volatile allows real time detection. The apparatus was used to measure the effect of alcohol content on the dynamic flavor release of four volatile compounds from four different water/ethanol mixtures. Keywords: Flavor release; mass spectrometry; chemical ionization; ethanol; volatiles