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.
|Citation:||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|
|Organization unit:||Department of Food Quality and Nutrition # CRI|
|Authors:||Aprea, E.; Charles, M.; Endrizzi, I.; Corollaro, M.L.; Betta, E.; Zambanini, J.; Biasioli, F.; Gasperi, F.|
|Title:||Determination of volatile compounds in apple by SPME/GC-MS and their influence on perceived sweetness|
|Scientific Disciplinary Area:||Settore AGR/15 - Scienze E Tecnologie Alimentari|
|Appears in Collections:||03 - Conference object|