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    
Abstract/OtherAbstract:
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.
Authors:
Valentina J L Ting; Christos Soukoulis; Patrick Silcock; Luca Cappellin; Andrea Romano; Eugenio Aprea; Phil J Bremer; Tilmann D Märk; Flavia Gasperi; Franco Biasioli
Related Documents :
22634196 - Overweight/obesity is associated with food choices related to rice and beans, colors of...
22563136 - Transcriptome profiles link environmental variation and physiological response of mytil...
24925406 - Peanut allergens.
16892166 - Cryopreservation of horse semen under laboratory and field conditions using a stirling ...
16770686 - Initial screening of little known predatory mites in brazil as potential pest control a...
2311826 - Ultrasound demonstration of tongue motions during suckle feeding.
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:  2013-07-15    
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®
Affiliation:
Research and Innovation Centre, Foundation Edmund Mach, via Mach 1, San Michele all' Adige, (TN), Italy.
Export Citation:
APA/MLA Format     Download EndNote     Download BibTex
MeSH Terms
Descriptor/Qualifier:
Alcohols / analysis
Aldehydes / analysis
Area Under Curve
Esters / analysis
Female
Food Handling / methods
Fruit / chemistry
Humans
Male
Malus / chemistry*,  classification,  genetics
Mass Spectrometry
Physicochemical Phenomena*
Taste*
Terpenes / analysis
Volatile Organic Compounds / analysis
Chemical
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


Previous Document:  Structural iridescent tuned colours from self assembled polymer opal surfaces.
Next Document:  Three-color fluorescence cross-correlation spectroscopy for analyzing complex nanoparticle mixtures.