Chilling-Induced Changes in Aroma Volatile Profiles in Tomato

Autor: Ernst J. Woltering, Devasena Samudrala, Guglielmo Costa, Fotios G. Papasotiriou, Brian Farneti, Alberto Algarra Alarcón, Frans J. M. Harren, Simona M. Cristescu

Publikováno v: Food Bioprocess Technology 8 (2015) 7
Food and Bioprocess Technology, 8, 1442-1454
Food and Bioprocess Technology, 8, 7, pp. 1442-1454
Food Bioprocess Technology, 8(7), 1442-1454
Food and Bioprocess Technology

Fruit and vegetables are regularly stored by consumers in the refrigerator at temperatures that may be well below the recommended storage temperatures. Apart from causing visible symptoms such as watery, sunken areas on the skin, chilling may also in

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fac55671813d4635f05d93b5e0486706
https://hdl.handle.net/2066/144914

Aroma volatile release kinetics of tomato genotypes measured by ptr-ms following artificial chewing

Autor: Guglielmo Costa, Frans J. M. Harren, Nancy T.E. Holthuysen, Simona M. Cristescu, Ernst J. Woltering, Alberto Algarra Alarcón, Brian Farneti

Publikováno v: Food Research International, 54, 1579-1588
Food Research International, 54(2), 1579-1588
Food Research International, 54, 2, pp. 1579-1588
Food Research International 54 (2013) 2

The aim of this study was to develop an analytical system to study the tomato aroma profile. An artificial chewing device coupled to a PTR-MS was developed to mimic, as close as possible, the release of volatiles during chewing in the human mouth and

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::77999007b155fcc0b415c1a8d39781e1
https://doi.org/10.1016/j.foodres.2013.09.015

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