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
Time-Intensity (TI)
Aroma release
Proton Transfer Reaction–Time of Flight–Mass Spectrometry (PTR–ToF–MS)
Composite foods
Oral processing behaviour
9788878430600
2023
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
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/10449/83457
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