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.
Brian Farneti , Simona Cristescu , Guglielmo Costa, Ernst Woltering (2013). Tomato aroma volatiles measured by PTR-MS following artificial chewing.
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.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
