Due to the weak correlation between sugars and sweetness in apple, mass spectrometry-based techniques were applied to analyze the compounds possibly linked to perceived sweetness such as sugars, acids and volatile compounds. Comparison with sweetness measured by a trained panel revealed the role of volatile compounds in sweet taste sensation enhancement.
Aprea, E.; Charles, M.; Endrizzi, I.; Corollaro, M.L.; Betta, E.; Zambanini, J.; Biasioli, F.; Gasperi, F. (2017). Determination of volatile compounds in apple by SPME/GC-MS and their influence on perceived sweetness. In: 5th MS Food Day, Bologna, Italy, 11-13 October 2017: Società Chimica Italiana: 125-127. ISBN: 9788890738838. url: http://www.spettrometriadimassa.it/Congressi/5MS-FoodDay/ handle: http://hdl.handle.net/10449/43957
Determination of volatile compounds in apple by SPME/GC-MS and their influence on perceived sweetness
Aprea, Eugenio;Endrizzi, Isabella;Betta, Emanuela;Zambanini, Jessica;Biasioli, Franco;Gasperi, Flavia
2017-01-01
Abstract
Due to the weak correlation between sugars and sweetness in apple, mass spectrometry-based techniques were applied to analyze the compounds possibly linked to perceived sweetness such as sugars, acids and volatile compounds. Comparison with sweetness measured by a trained panel revealed the role of volatile compounds in sweet taste sensation enhancement.
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