کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
6397363 1330675 2013 10 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Aroma volatile release kinetics of tomato genotypes measured by PTR-MS following artificial chewing
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Aroma volatile release kinetics of tomato genotypes measured by PTR-MS following artificial chewing
چکیده انگلیسی


- Chewing device coupled to PTR-MS
- Release kinetics of tomato volatiles measured by PTR-MS
- Volatile release after artificial chewing closely mimics in vivo chewing.
- 3D aroma profiling of tomato
- VOC release kinetics determine organoleptic impact.

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.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Research International - Volume 54, Issue 2, December 2013, Pages 1579-1588
نویسندگان
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