Abstract

Oral Sessions

Day 2, June 23（Thu.）　14:40-15:20　Room B (409 and 410)

2B-O2-1440　　PDF

Mass spectrometry analysis of the flavor-releasing phenomenon within seconds of eating

(S&B Foods)
^oTakehito Sagawa

Time series analysis using mass spectrometry is the attractive technologies in the study of foods quality visualization. Our group focus on the real time continuous analysis technique of retronasl aroma using ambient ionization mass spectrometry system. Retronasal aroma means the aroma to come out of the mouth on a nose at eating, and our analytes are volatile compounds releasing from foods. The characteristic of analytical procedure is the continuous real time analysis within seconds in our study. One of the specific subjects in this analysis, it is necessary to explain the relations with mass spectrometry data and flavor perception at eating. Naturally, we need to carry out the comparative analysis in plurality series ion data, but it is difficult to evaluate the perception using ion intensity, and to synchronize the same time point of analytical process. These subjects are the matter to be solved for us. Therefore, we adopted the three preprocessing methods; jerk, weighted moving average and fourier transformation. These concepts gave us clear results for retronasal aroma data analysis. These provide us a novel concept of time series analysis within seconds.