Investigating the in-vitro and in-vivo flavour release from 21 fresh-cut apples

Auteurs

V. J. L. Ting, A. Romano, C. Soukoulis, P. Silcock, P. J. Bremer, L. Cappellin, and F. Biasioli

Référence

Food Chemistry, vol. 212, pp. 543-551, 2016

Description

In-vitro and in-vivo flavour release from 21 different apple cultivars was studied using proton transfer reaction time-of-flight mass spectrometry (PTR-ToF-MS) with a focus on the relationship between texture and volatile organic compound (VOC) emission. Generally, firm-juicy cultivars had a shorter time to first swallow (T_swal) and a higher number of swallows (N_swal), while softer-mealy cultivars had a longer T_swal and a lower N_swal. Firm-juicy cultivars containing high VOC concentrations had a short time to maximum intensity (T_max) owing to a shorter T_swal and a higher N_swal as juice was released during mastication. Swallowing increased VOC flow through the nasal cavity. These results differ from previous flavour release studies with gel/gel-like model systems as juiciness/release of fluids is not a factor in such matrices. The current study, therefore, highlights the benefits of using in-vivo analysis to gain a better understanding of flavour release in real food products.

Lien

doi:10.1016/j.foodchem.2016.05.116