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EnglishIn-vitro and in-vivo flavour release from 21 different apple cultivars was studied using proton transfer reaction time-of-flight mass spectrometry (PTR-ToF-MS) with a focus on the relationship between texture and volatile organic compound (VOC) emission. Generally, firm-juicy cultivars had a shorter time to first swallow (Tswal) and a higher number of swallows (Nswal), while softer-mealy cultivars had a longer Tswal and a lower Nswal. Firm-juicy cultivars containing high VOC concentrations had a short time to maximum intensity (Tmax) owing to a shorter Tswal and a higher Nswal as juice was released during mastication. Swallowing increased VOC flow through the nasal cavity. These results differ from previous flavour release studies with gel/gel-like model systems as juiciness/release of fluids is not a factor in such matrices. The current study, therefore, highlights the benefits of using in-vivo analysis to gain a better understanding of flavour release in real food products.
Ting, V.; Romano, A.; Soukoulis, C.; Silcock, P.; Bremer, P.; Cappellin, L.; Biasioli, F. (2016). Investigating the in-vitro and in-vivo flavour release from 21 fresh-cut apples. FOOD CHEMISTRY, 212: 543-551. doi: 10.1016/j.foodchem.2016.05.116 handle: http://hdl.handle.net/10449/34155
| Citation: | Ting, V.; Romano, A.; Soukoulis, C.; Silcock, P.; Bremer, P.; Cappellin, L.; Biasioli, F. (2016). Investigating the in-vitro and in-vivo flavour release from 21 fresh-cut apples. FOOD CHEMISTRY, 212: 543-551. doi: 10.1016/j.foodchem.2016.05.116 handle: http://hdl.handle.net/10449/34155 |
| Internal authors: | |
| Organization unit: | CRI [2011-01 - today]: DEPARTMENT OF FOOD QUALITY AND NUTRITION |
| Authors: | Ting, V.; Romano, A.; Soukoulis, C.; Silcock, P.; Bremer, P.; Cappellin, L.; Biasioli, F. |
| Title: | Investigating the in-vitro and in-vivo flavour release from 21 fresh-cut apples |
| Journal: | FOOD CHEMISTRY |
| Issue Date: | 2016 |
| Scientific Disciplinary Area: | Settore CHIM/01 - CHIMICA ANALITICA |
| Keywords ENG: | Malus x domestica Borkh. PTR-ToF-MS Flavour release Nosespace Headspace Texture |
| Language: | English |
| IF: | With Impact Factor ISI |
| Publication status: | Published |
| Nature of content: | Articolo in rivista/Article |
| Digital Object Identifier (DOI): | http://dx.doi.org/10.1016/j.foodchem.2016.05.116 |
| Appears in Collections: | 01 - Journal article |
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|---|---|---|---|---|
| Tinfg et al Food Chem 2016.pdf | N/A | Tutti i diritti riservati (All rights reserved) | Utenti riconosciuti Request a copy |
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