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Retronasal Aroma Measurement System with ChemZo

Making Retronasal Aroma Measurement Accessible

We offer the following systems as user-friendly and effective tools to facilitate food development.

 

♦️ ChemZo ~Direct Ionization of Aroma Components~

ChemZo is a completely new ion source developed by BioChromato. It is an ion source using corona discharge at room temperature and atmospheric pressure.

 

It enables direct analysis of aroma components, and in the case of retronasal aroma measurement, it enables continuous measurement of aroma components in breath before, during, and after swallowing. Retronasal Plus, a dedicated software developed by BioChromato, makes it possible to search for markers of aroma components in the exhaled breath and visualize the behavior of aroma components. It is also possible to measure the behavior of fragrance release in real time under various conditions.

 

Compared to our conventional products, it has higher sensitivity and response. It does not require Helium gas.

 

This ion source is designed specifically for use with Bruker mass spectrometers.

 

Appearance of ChemZo and Structure of Ion Source

 

Retronasal Aroma Measurement

 

The breath is measured through the nasal passages before, during, and after (afterglow) the meal with a special nose mask. Measurements are taken at a constant breathing rhythm.

♦️ Comparison with Other Methods (Pyrolysis GC/MS)

Since ChemZo is ionized under atmospheric pressure, only MS for LC can be connected. The sample, i.e., volatile components released from the nasal cavity or mouth, can be continuously and directly fed to the MS for detection, thus obtaining a mass spectrum in real time.

On the other hand, GC/MS with a column separation mechanism separates and detects volatile components based on their boiling points and the strength of their interaction with the column liquid phase, so that retention times and peak area values are calculated instead of following the changes of each component over time.

By using GC/MS to identify components utilizing a library of EI spectra and ChemZo to measure changes over time, evaluations and clarification of fragrance mechanisms can be performed.

 

♦️ Marker Search Software　"Retronasal Plus"

In many cases, it is difficult to find characteristic aroma components linked to sensory perception in retronasal aroma measurement. The software searches for ions with large fluctuations relative to the blank during the intake and aftertaste period, using the breath before the intake as a blank.

 

 

Retronasal Aroma Measurement of Tuna

Tuna marker ion present at m/z=60-60.5 as MH⁺, m/z=60.0808, estimated as trimethylamine

 

 

♦️ Analysis Example

Visualization of Retronasal Aroma of Canned Coffee

Three types of markers were searched for with Retronasal Plus, a marker search software.
After searching, Pyridine, Dimethylpyrazine, and Methlpyrazine were estimated from the exact mass.

 

* Other foods such as beef, bananas, chocolate, tea, canned spirits, and a variety of other foods are also measured.

Applications

Click here for analytical applications.

 

Videos

Visualization of Taste by Measuring Retronasal Aroma, New Method for Food Development.

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