Tomato aroma volatiles measured by PTR-MS following artificial chewing

The aim of this study was to develop an analytical system to study the tomato aroma profile as closed as possible to the real human perception. An artificial chewing device coupled to a PTR-MS was developed to study the release kinetics of volatiles during eating and the possibility to consider volatile concentration similar to in vivo condition presenting in the human mouth during chewing. Based on multivariate statistical analysis, data obtained by the PTR-MS system showed a better correlation to the outcome of the quantitative descriptive analysis (QDA) than SPME-GC-MS.

Country

Italy

Related Organizations

Alma Mater Studiorum University of Bologna
Italy

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