PTR-TOF-MS Monitoring of in Vitro and in Vivo Flavour Release in Cereal Bars with Varying Sugar Composition

In the present study, PTR-TOF-MS was applied to better understand the influence of sugar composition on flavour release in a strawberry flavoured cereal bar system. To achieve this, measurements were made both statically from the headspace above cereal bar samples (in vitro) and dynamically from flavour release in the nose space during consumption (in vivo). An artificial strawberry flavour of known constituents (17 flavour active volatile compounds) was used in the preparation of cereal bars. For in vitro measurements, eight samples varying in the glucose syrup solids 42DE to polydextrose ratio were assessed. Measurements clearly showed that the level of glucose syrup solids substitution by polydextrose influenced the release of the added flavour compounds. In addition, distinguishable differences were detected for the release of volatile compounds between samples with different levels of glucose syrup solids and polydextrose during in vivo measurements. The improved mass resolution, sensitivity and speed of PTR-TOF-MS enabled direct comparisons between the rate compounds reached the nose space, maximum nose space concentration of compounds, and the time after which compounds were no longer detected in the nose-space.