Due to the weak correlation between sugars and sweetness in apple, mass spectrometry-based techniques were applied to analyze the compounds possibly linked to perceived sweetness such as sugars, acids and volatile compounds. Comparison with sweetness measured by a trained panel revealed the role of volatile compounds in sweet taste sensation enhancement.

Determination of volatile compounds in apple by SPME/GC-MS and their influence on perceived sweetness / Aprea, Eugenio; Charles, M.; Endrizzi, Isabella; Corollaro, M. L.; Betta, Emanuela; Zambanini, Jessica; Biasioli, Franco; Gasperi, Flavia. - (2017), pp. 125-127. ((Intervento presentato al convegno 5th MS Food Day tenutosi a Bologna, Italy nel 11-13 October 2017.

Determination of volatile compounds in apple by SPME/GC-MS and their influence on perceived sweetness

Aprea, Eugenio;Endrizzi, Isabella;Gasperi, Flavia
2017-01-01

Abstract

Due to the weak correlation between sugars and sweetness in apple, mass spectrometry-based techniques were applied to analyze the compounds possibly linked to perceived sweetness such as sugars, acids and volatile compounds. Comparison with sweetness measured by a trained panel revealed the role of volatile compounds in sweet taste sensation enhancement.
5th MS Food Day, Bologna, Italy, 11-13 October 2017
Bologna, Italy
Società Chimica Italiana
9788890738838
Aprea, Eugenio; Charles, M.; Endrizzi, Isabella; Corollaro, M. L.; Betta, Emanuela; Zambanini, Jessica; Biasioli, Franco; Gasperi, Flavia
Determination of volatile compounds in apple by SPME/GC-MS and their influence on perceived sweetness / Aprea, Eugenio; Charles, M.; Endrizzi, Isabella; Corollaro, M. L.; Betta, Emanuela; Zambanini, Jessica; Biasioli, Franco; Gasperi, Flavia. - (2017), pp. 125-127. ((Intervento presentato al convegno 5th MS Food Day tenutosi a Bologna, Italy nel 11-13 October 2017.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11572/253502
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