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Food Chem

Title:		Investigating the in-vitro and in-vivo flavour release from 21 fresh-cut apples
Author(s):		Ting VJ; Romano A; Soukoulis C; Silcock P; Bremer PJ; Cappellin L; Biasioli F;
Address:		"Research and Innovation Centre, Foundazione Edmund Mach, via Mach 1, San Michele all' Adige, TN, Italy; Department of Food Science, University of Otago, Dunedin, New Zealand. Electronic address: valentina.ting@otago.ac.nz. Freie Universitat Bozen - Libera Universita di Bolzano, Faculty of Science and Technology, Universitatsplatz 5, piazza Universita 5, 39100 Bozen-Bolzano, Italy. Electronic address: andrea.romano@unibz.it. Environmental Research and Innovation (ERIN), Luxembourg Institute of Science and Technology (LIST), rue du Brill, 41, Belvaux, Luxembourg. Electronic address: christos.soukoulis@list.lu. Department of Food Science, University of Otago, Dunedin, New Zealand. Electronic address: pat.silcock@otago.ac.nz. Department of Food Science, University of Otago, Dunedin, New Zealand. Electronic address: phil.bremer@otago.ac.nz. Research and Innovation Centre, Foundazione Edmund Mach, via Mach 1, San Michele all' Adige, TN, Italy. Electronic address: luca.cappellin@fmach.it. Research and Innovation Centre, Foundazione Edmund Mach, via Mach 1, San Michele all' Adige, TN, Italy. Electronic address: franco.biasioli@fmach.it"
Journal Title:		Food Chem
Year:		2016
Volume:		20160517
Issue:
Page Number:		543 - 551
DOI:		10.1016/j.foodchem.2016.05.116
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"In-vitro and in-vivo flavour release from 21 different apple cultivars was studied using proton transfer reaction time-of-flight mass spectrometry (PTR-ToF-MS) with a focus on the relationship between texture and volatile organic compound (VOC) emission. Generally, firm-juicy cultivars had a shorter time to first swallow (Tswal) and a higher number of swallows (Nswal), while softer-mealy cultivars had a longer Tswal and a lower Nswal. Firm-juicy cultivars containing high VOC concentrations had a short time to maximum intensity (Tmax) owing to a shorter Tswal and a higher Nswal as juice was released during mastication. Swallowing increased VOC flow through the nasal cavity. These results differ from previous flavour release studies with gel/gel-like model systems as juiciness/release of fluids is not a factor in such matrices. The current study, therefore, highlights the benefits of using in-vivo analysis to gain a better understanding of flavour release in real food products"
Keywords:		Flavoring Agents/analysis Humans Malus/*chemistry Mass Spectrometry/methods *Smell/physiology *Taste/physiology Volatile Organic Compounds/*analysis Flavour release Headspace Malus x domestica Borkh.Nosespace PTR-ToF-MS Texture;
Notes:		"MedlineTing, Valentina J L Romano, Andrea Soukoulis, Christos Silcock, Patrick Bremer, Phil J Cappellin, Luca Biasioli, Franco eng England 2016/07/05 Food Chem. 2016 Dec 1; 212:543-51. doi: 10.1016/j.foodchem.2016.05.116. Epub 2016 May 17"