Analysis of volatile compounds by open-air ionization mass spectrometry.

Abstract

This study demonstrates a simple method for rapid and in situ identification of volatile and endogenous compounds in culinary spice samples through mass spectrometry (MS). This method only requires a holder for solid spice sample (2-3 mm) that is placed close to a mass spectrometer inlet, which is applied with a high voltage. Volatile species responsible… (More)
DOI: 10.1016/j.aca.2017.03.005

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