The aimof this studywas to develop an analytical system to study the tomato aromaprofile. 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 systemshowed 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.

Aroma volatile release kinetics of tomato genotypes measured by PTR-MS following artificial chewing

FARNETI, BRIAN;COSTA, GUGLIELMO;
2013

Abstract

The aimof this studywas to develop an analytical system to study the tomato aromaprofile. 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 systemshowed 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.
FOOD RESEARCH INTERNATIONAL
B. Farneti;A. A. Alarcon;S. M. Cristescu;G. Costa;F. J. Harren;N. T. Holthuysen;E. J. Woltering
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11585/389391
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