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 |
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| Přispěvatelé: | B. Farneti, A. A. Alarcon, S. M. Cristescu, G. Costa, F. J. Harren, N. T. Holthuysen, E. J. Woltering |
| Rok vydání: | 2013 |
| Předmět: |
Quantitative descriptive analysi
Chewing device mastication reaction-mass spectrometry Leerstoelgroep Tuinbouwproductieketens Spme gc ms in-vitro Tomato aroma volatile quantitative-analysis cultivars model mouth Food science Quantitative Descriptive Analysis SPME–GC–MS Mastication lycopersicon-esculentum Aroma Flavor Food Health & Consumer Research Horticultural Supply Chains physiological-parameters biology Chemistry flavor release food and beverages fruit PE&RC biology.organism_classification PTR-MS Health & Consumer Research Food Retronasal perception Molecular and Laser Physics Post Harvest Technology Multivariate statistical Food Science |
| Zdroj: | 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 |
| ISSN: | 0963-9969 |
| Popis: | 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 the retronasal olfaction perception. VOC profiles of 9 tomato lines, selected based on flavor characteristics by a sensory panel, were acquired by both a PTR-MS system following artificial chewing and by SPME–GC–MS and compared to the quantitative descriptive analysis (QDA) measured by the trained sensory panel. Based on multivariate statistical analysis, data obtained by the PTR-MS system showed a better correlation to the outcome of the QDA than SPME–GC–MS, especially for the descriptive parameters “tomato fragrance” and “tomato flavor”. The great advantage of such an analytical system was the possibility to study the release kinetics of volatiles during eating and the possibility to consider volatile concentration similar to in vivo condition resulting to an improved characterization of the aroma profile. |
| Databáze: | OpenAIRE |
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