The MS-Nose device is based on Atmospheric Pressure Ionisation Mass Spectrometry (API-MS) and the interface was developed at Nottingham in 1996 to monitor the release of odour components in real time. It can measure odours at concentrations typically around 10 parts per billion in the gas phase (equivalent to 1 nanolitre of vapour in 1 litre of air) at a frequency of 5 to 10Hz. These levels of sensitivity and speed allow us to monitor the aroma profile close to the olfactory receptors as food is eaten. The technique has been applied to many studies of the release of odour components from food both in model release systems and in vivo. Full details of the technique can be found in Food Chemistry 271: 327-338, 2000. A PTR-TOF-MS is also available. This was custom built to our specification and has been optimised for the analysis of volatile compounds less than 500Da.

An analogous technique for measuring the release of tastants has also been developed. This is an off-line technique that uses liquid Atmospheric Pressure Ionisation or Electrospray Ionisation Mass Spectrometry. A review of both aroma and tastant analysis can be found in Int. Journal of Mass Spec. 223-224: 179-191, 2003.

Measuring volatile release during drinking. Some air is sampled from the nose and taken via a heated transfer line interface to the API-MS. About 12 compounds can be analysed simultaneously.