[13p-D209-1~7] 1.3 Novel technologies and interdisciplinary engineering

[13p-D209-7] Exploration of Coffee Aroma Formation Process by Real-Time Mass Spectrometry

〇Takashi Ikehata¹, Masashi Ozaki¹, Naoyuki Sato¹ (1.Ibaraki University)

Keywords:aroma analysis, mass spectrometry, photo-ionization

The aroma is an important element of the flavor of food. Visuallization of aroma components in food by help of scientific measuremet will greatly contribute to improbe the quality of food and food production. The authors have suceeded in measuring the mass spectrum of the roasted coffee aroma and its temporar evolution by using laser-ionization mass spectrometry.