Document Detail

In vitro and in vivo flavor release from intact and fresh-cut apple in relation with genetic, textural, and physicochemical parameters.
MedLine Citation:
PMID:  23057586     Owner:  NLM     Status:  MEDLINE    
PRACTICAL APPLICATION: Volatile compounds play a fundamental role in the perceived quality of food. Using apple cultivars, this research showed that in vivo proton transfer reaction mass spectrometry (PTR-MS) could be used to determine the relationship between the release of volatile flavor compounds and the physicochemical parameters of a real food matrix. This finding suggests that in vivo PTR-MS coupled with traditional physicochemical measurements could be used to yield information on flavor release from a wide range of food matrices and help in the development of strategies to enhance food flavor and quality.
Valentina J L Ting; Christos Soukoulis; Patrick Silcock; Luca Cappellin; Andrea Romano; Eugenio Aprea; Phil J Bremer; Tilmann D Märk; Flavia Gasperi; Franco Biasioli
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Publication Detail:
Type:  Journal Article     Date:  2012-10-11
Journal Detail:
Title:  Journal of food science     Volume:  77     ISSN:  1750-3841     ISO Abbreviation:  J. Food Sci.     Publication Date:  2012 Nov 
Date Detail:
Created Date:  2012-11-20     Completed Date:  2013-04-22     Revised Date:  2014-11-13    
Medline Journal Info:
Nlm Unique ID:  0014052     Medline TA:  J Food Sci     Country:  United States    
Other Details:
Languages:  eng     Pagination:  C1226-33     Citation Subset:  IM    
Copyright Information:
© 2012 Institute of Food Technologists®
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MeSH Terms
Alcohols / analysis
Aldehydes / analysis
Area Under Curve
Esters / analysis
Food Handling / methods
Fruit / chemistry
Malus / chemistry*,  classification,  genetics
Mass Spectrometry
Physicochemical Phenomena*
Terpenes / analysis
Volatile Organic Compounds / analysis
Reg. No./Substance:
0/Alcohols; 0/Aldehydes; 0/Esters; 0/Terpenes; 0/Volatile Organic Compounds

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine

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