Article

Aroma volatile release kinetics of tomato genotypes measured by PTR-MS following artificial chewing

2013-12-01

Abstract excerpt

The aim of this study was to develop an analytical system to study the tomato aroma profile. An artificial chewing device coupled to a PTR-MS was developed to mimic, as close as possible, the release of volatiles during chewing in the human mouth and the retronasal olfaction perception.VOC profiles of 9 tomato lines, selected based on flavor characteristics by a sensory panel, were acquired by both a PTR-MS system...

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Literature Corpus work: 5277d1e0-8877-59ae-b794-2edd9247507a
DOI: 10.1016/j.foodres.2013.09.015

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