The volatile compounds emitted by two raspberry varieties ( Rubus idaeus, cv. Polka and cv. Tulameen) were analyzed, both in the case of fresh fruits and juices, by two headspace methods rapid, solvent free and with reduced or without pre-treatment: SPME/GC-MS and PTR-MS. Multivariate analysis of the SPME/GC-MS results allows an unambiguous sample discrimination both for mashed fruits and juices. PTR-MS instrumental fingerprint provides, in a faster way, similar qualitative information on the overall flavor profile and was also used to monitor rapid processes such as lipo-oxigenase activity induced by tissue damages occurring during industrial transformation, accidental mechanical damages or as a consequence of chewing.

Determination of the aromatic fraction in raspberry.= FT Determinazione della frazione aromatica nel lampone / Carlin, S.; Aprea, E; Endrizzi, I.; Gasperi, F.. - In: INGREDIENTI ALIMENTARI. - ISSN 1594-0543. - STAMPA. - 8:45(2009), pp. 6-11.

Determination of the aromatic fraction in raspberry.= FT Determinazione della frazione aromatica nel lampone

Aprea E;Endrizzi I.;Gasperi F.
2009-01-01

Abstract

The volatile compounds emitted by two raspberry varieties ( Rubus idaeus, cv. Polka and cv. Tulameen) were analyzed, both in the case of fresh fruits and juices, by two headspace methods rapid, solvent free and with reduced or without pre-treatment: SPME/GC-MS and PTR-MS. Multivariate analysis of the SPME/GC-MS results allows an unambiguous sample discrimination both for mashed fruits and juices. PTR-MS instrumental fingerprint provides, in a faster way, similar qualitative information on the overall flavor profile and was also used to monitor rapid processes such as lipo-oxigenase activity induced by tissue damages occurring during industrial transformation, accidental mechanical damages or as a consequence of chewing.
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Carlin, S.; Aprea, E; Endrizzi, I.; Gasperi, F.
Determination of the aromatic fraction in raspberry.= FT Determinazione della frazione aromatica nel lampone / Carlin, S.; Aprea, E; Endrizzi, I.; Gasperi, F.. - In: INGREDIENTI ALIMENTARI. - ISSN 1594-0543. - STAMPA. - 8:45(2009), pp. 6-11.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11572/251052
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