Flavour profile characterization of apple cultivars is important to support fundamental research in apple physiology and genetics. This study applied Proton Transfer Reaction-Mass Spectrometry to monitor in-vitro and in-vivo flavour release of different apple cultivars. Both in-vivo and in-vitro results differentiated apple cultivars correlating flavour release, textural and physicochemical properties.
Ting, V.; Soukoulis, C.; Aprea, E.; Cappellin, L.; Heenan, S.; Silcock, P.; Gasperi, F.; Biasioli, F. (2011). In-vitro and in-vivo on-line monitoring of flavour compound release during consumption of fruits from different apple cultivars. In: 2nd MS food day 2011: October 19-21, 2011, Trieste: 111-112. ISBN: 978-88-8420-708-1. url: http://www.soc.chim.it/divisioni/SdM/2MS-FoodDay handle: http://hdl.handle.net/10449/20881
In-vitro and in-vivo on-line monitoring of flavour compound release during consumption of fruits from different apple cultivars
Ting, Valentina;Soukoulis, Christos;Aprea, Eugenio;Cappellin, Luca;Gasperi, Flavia;Biasioli, Franco
2011-01-01
Abstract
Flavour profile characterization of apple cultivars is important to support fundamental research in apple physiology and genetics. This study applied Proton Transfer Reaction-Mass Spectrometry to monitor in-vitro and in-vivo flavour release of different apple cultivars. Both in-vivo and in-vitro results differentiated apple cultivars correlating flavour release, textural and physicochemical properties.
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