In this study, the effect of chewing rate, food structure and composition on aroma release and perception of food was investigated by coupling two real time methods; nose-space analysis via PTR-MS to quantify aroma release and time intensity analysis to measure sensory perception
Gonzalez Estanol, K.; Pedrotti, M.; Montova-Cerda, M.; Khomenko, I.; Biasioli, F.; Stieger, M. (2023). In vivo analysis of nose-space concentration by direct injection mass spectrometry to study the effect of chewing rate on aroma release during food consumption. In: DIFFA 2023: 1st International Symposium on Direct Injection Food Flavour Analytics, San Michele all’Adige (TN), Italy, 20-22 September 2023. San Michele all'Adige (TN): Fondazione Edmund Mach: 76-77. ISBN: 9788878430600. handle: https://hdl.handle.net/10449/83457
In vivo analysis of nose-space concentration by direct injection mass spectrometry to study the effect of chewing rate on aroma release during food consumption
Gonzalez Estanol, K.
Primo
;Pedrotti, M.;Khomenko, I.;Biasioli, F.;
2023-01-01
Abstract
In this study, the effect of chewing rate, food structure and composition on aroma release and perception of food was investigated by coupling two real time methods; nose-space analysis via PTR-MS to quantify aroma release and time intensity analysis to measure sensory perception
| File | Dimensione | Formato | |
|---|---|---|---|
|
2023 DIFFA 76-77.pdf
accesso aperto
Tipologia:
Versione editoriale (Publisher’s layout)
Licenza:
Tutti i diritti riservati (All rights reserved)
Dimensione
1.96 MB
Formato
Adobe PDF
|
1.96 MB | Adobe PDF | Visualizza/Apri |
I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
