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The use of on‐line mass spectrometry to measure aroma release from model systems, or from people consuming food or beverages, delivers time‐based aroma release curves that relate better to sensory perception. The technique allows the rapid analysis of the headspace above foods as well as the measurement of the performance of flavour systems in manufactured foods during consumption. The data obtained...
The feasibility of reformulating a commercial flavouring using a simple predictive model was studied in two confectionery (candy) systems. Initially, the variation in the different stages of the reformulation process was quantified using a model flavour. MS‐Nose analysis showed variation between 1% and 3% for static headspace analyses (ethyl nonanoate showed 9% variation). Flavour content in the finished...
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