Aroma volatile release kinetics of tomato genotypes measured by PTR-MS following artificial chewing
Aroma volatile release kinetics of tomato genotypes measured by PTR-MS following artificial chewing
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DOI：
10.1016/j.foodres.2013.09.015
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发表时间：
2013-12-01
影响因子：
8.1
通讯作者：
Woltering, Ernst J.
中科院分区：
文献类型：
--
作者：
Farneti, Brian;Alarcon, Alberto Algarra;Woltering, Ernst J.
本研究的目的是建立一个分析系统，研究番茄香气的配置文件。开发了一种与PTR-MS耦合的人工咀嚼装置，以尽可能接近地模拟人口中咀嚼期间挥发物的释放和鼻后嗅觉感知。9种番茄系的VOC分布，由感官小组基于风味特征选择，通过人工咀嚼后的PTR-MS系统和SPME-GC-MS获得，并与定量描述分析（QDA）进行比较。基于多变量统计分析，通过PTR-MS系统获得的数据显示出比SPME-GC-MS更好的与QDA结果的相关性，特别是对于描述性参数"番茄香味"和"番茄风味"，这种分析系统的最大优点是可以研究食用过程中挥发物的释放动力学，挥发物浓度类似于体内条件，从而改善了香气特征的表征。(C)2013爱思唯尔有限公司保留所有权利。
The aim of this study was to develop an analytical system to study the tomato aroma profile. An artificial chewing device coupled to a PTR-MS was developed to mimic, as close as possible, the release of volatiles during chewing in the human mouth and the retronasal olfaction perception.VOC profiles of 9 tomato lines, selected based on flavor characteristics by a sensory panel, were acquired by both a PTR-MS system following artificial chewing and by SPME-GC-MS and compared to the quantitative descriptive analysis (QDA) measured by the trained sensory panel.Based on multivariate statistical analysis, data obtained by the PTR-MS system showed a better correlation to the outcome of the QDA than SPME-GC-MS, especially for the descriptive parameters "tomato fragrance" and "tomato flavor".The great advantage of such an analytical system was the possibility to study the release kinetics of volatiles during eating and the possibility to consider volatile concentration similar to in vivo condition resulting to an improved characterization of the aroma profile. (C) 2013 Elsevier Ltd. All rights reserved.