Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 447436
Title Aroma volatile release kinetics of tomato genotypes measured by PTR-MS following artificial chewing
Author(s) Farneti, B.; Alarcón, A.; Cristescu, S.M.; Costa, G.; Harren, F.J.M.; Holthuysen, N.T.E.; Woltering, E.J.
Source Food Research International 54 (2013)2. - ISSN 0963-9969 - p. 1579 - 1588.
DOI https://doi.org/10.1016/j.foodres.2013.09.015
Department(s) Horticultural Supply Chains
Food, Health & Consumer Research
Post Harvest Technology
PE&RC
Publication type Refereed Article in a scientific journal
Publication year 2013
Keyword(s) reaction-mass spectrometry - flavor release - lycopersicon-esculentum - in-vitro - physiological-parameters - quantitative-analysis - model mouth - cultivars - fruit - mastication
Abstract The aim of this study was to develop an analytical system to study the tomato aroma profile. An artificial chewing device coupled to a PTR-MS was developed to mimic, as close as possible, the release of volatiles during chewing in the human mouth and the retronasal olfaction perception. VOC profiles of 9 tomato lines, selected based on flavor characteristics by a sensory panel, were acquired by both a PTR-MS system following artificial chewing and by SPME–GC–MS and compared to the quantitative descriptive analysis (QDA) measured by the trained sensory panel. Based on multivariate statistical analysis, data obtained by the PTR-MS system showed a better correlation to the outcome of the QDA than SPME–GC–MS, especially for the descriptive parameters “tomato fragrance” and “tomato flavor”. The great advantage of such an analytical system was the possibility to study the release kinetics of volatiles during eating and the possibility to consider volatile concentration similar to in vivo condition resulting to an improved characterization of the aroma profile.
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