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, E., Charles, M., Endrizzi, I., Corollaro, M.L., Betta, E., Zambanini, J., Biasioli, F., Gasperi, F.. - (2017), pp. 125-127. (5th MS Food Day Bologna, Italy 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.| File | Dimensione | Formato | |
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2017 5thMS_125-127.pdf
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