Resonance-enhanced multiphoton ionization time-of-flight mass spectrometry for the real-time analysis of a retronasal aroma compound from a cumin sandwich

Abstract This study was focused on developing a process to objectively determine the release behavior of retronasal aromas in food in real time, which could contribute to the development of foods better suited to consumer preferences. In food, organic compounds with low molecular weight easily vaporize to elicit a retronasal aroma, and such compounds are referred to as volatile. In this study, the release of aroma during the eating of small sandwiches was measured and verified in real-time via r