US Patent 9,570,278
Measurement of flavor components in spearmint chocolate
When you eat the mint chocolate, the chocolate is dissolved by body temperature and the flavor spreads into the mouth. Volatimeship provides an experimental method to measure the flavor release phenomenon in real-time.
Mint contains carvone and limonene characteristic volatile compounds. These compounds were added into the chocolate and put into the vial. The vial was placed in a hot water bath.
The carvone and limonene were detected just after boiling. The intensity of carvone increased throughout the 25 second sampling period. On the other hand, limonene suddenly increased at ~10 seconds, peaked at 17 seconds, and then gradually decreased for the rest of the sampling period.
Two Innovative Devices for DART-MS Systems [Pittcon 2018]
An Enhancing Device for Volatile Compound Analysis [Pittcon 2017]
Flavor Release Analysis of Citrus Fruits [ASMS 2017]
We can send you more information or run one of your samples.