Flavour profile characterization of apple cultivars is important to support fundamental research in apple physiology and genetics. This study applied Proton Transfer Reaction-Mass Spectrometry to monitor in-vitro and in-vivo flavour release of different apple cultivars. Both in-vivo and in-vitro results differentiated apple cultivars correlating flavour release, textural and physicochemical properties.
In-vitro and in-vivo on-line monitoring of flavour compound release during consumption of fruits from different apple cultivars / Ting, Valentina; Soukoulis, Christos; Aprea, Eugenio; Cappellin, Luca; Heenan, S.; Silcock, P.; Gasperi, Flavia; Biasioli, Franco. - (2011), pp. 111-112. (Intervento presentato al convegno 2nd MS food day 2011 tenutosi a Trieste nel October 19-21, 2011).
In-vitro and in-vivo on-line monitoring of flavour compound release during consumption of fruits from different apple cultivars
Aprea, Eugenio;Gasperi, Flavia;
2011-01-01
Abstract
Flavour profile characterization of apple cultivars is important to support fundamental research in apple physiology and genetics. This study applied Proton Transfer Reaction-Mass Spectrometry to monitor in-vitro and in-vivo flavour release of different apple cultivars. Both in-vivo and in-vitro results differentiated apple cultivars correlating flavour release, textural and physicochemical properties.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione
