The aim of this study was to develop an analytical system to study the tomato aroma profile as closed as possible to the real human perception. An artificial chewing device coupled to a PTR-MS was developed to study the release kinetics of volatiles during eating and the possibility to consider volatile concentration similar to in vivo condition presenting in the human mouth during chewing. Based on multivariate statistical analysis, data obtained by the PTR-MS system showed a better correlation to the outcome of the quantitative descriptive analysis (QDA) than SPME-GC-MS.

Tomato aroma volatiles measured by PTR-MS following artificial chewing / Brian Farneti ; Simona Cristescu ; Guglielmo Costa; Ernst Woltering. - STAMPA. - (2013). (Intervento presentato al convegno 3 rd MS Food Day tenutosi a Trento nel 9-11/ october 2013).

Tomato aroma volatiles measured by PTR-MS following artificial chewing

FARNETI, BRIAN;COSTA, GUGLIELMO;
2013

Abstract

The aim of this study was to develop an analytical system to study the tomato aroma profile as closed as possible to the real human perception. An artificial chewing device coupled to a PTR-MS was developed to study the release kinetics of volatiles during eating and the possibility to consider volatile concentration similar to in vivo condition presenting in the human mouth during chewing. Based on multivariate statistical analysis, data obtained by the PTR-MS system showed a better correlation to the outcome of the quantitative descriptive analysis (QDA) than SPME-GC-MS.
2013
3 rd MS Food Day
Tomato aroma volatiles measured by PTR-MS following artificial chewing / Brian Farneti ; Simona Cristescu ; Guglielmo Costa; Ernst Woltering. - STAMPA. - (2013). (Intervento presentato al convegno 3 rd MS Food Day tenutosi a Trento nel 9-11/ october 2013).
Brian Farneti ; Simona Cristescu ; Guglielmo Costa; Ernst Woltering
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11585/410971
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