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

Farneti, Brian; Alarcón, A. Algarra; Cristescu, Simona M.; Costa, Guglielmo; Harren, F.J.M.; Holthuysen, Nancy; Woltering, E.J.

doi:10.1016/j.foodres.2013.09.015

Cited by 25 publications

(38 citation statements)

References 36 publications

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“…An important difficulty to relate the volatile content with consumer liking is that none of the sampling procedures used up to date resembles much the 'procedure' that takes place in the consumeŕs mouth (chewing for a short time, insalivating, heating at mouth temperature…). In this sense, new sampling procedures have been recently developed (Farneti et al 2013) with the objective to obtain less artifactual analytical results, which would be more easily translatable to our perception of tomato flavour.…”

Section: Possible Consequences and Limitationsmentioning

confidence: 99%

Tomato fruit volatile profiles are highly dependent on sample processing and capturing methods

et al. 2015

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Volatile compounds are together with sugars and organic acids the main determinants of tomato fruit flavour and are therefore important for consumer acceptance. Consequently, in the last years many studies have been performed using different volatile analytical techniques on a large diversity of tomato fruits, aimed mainly at detecting the compounds affecting flavour or at the identification of QTLs and key genes involved in fruit volatile contents. The comparison of three of the analytical methods most commonly applied (headspace, solid phase microextraction, adsorption on Tenax followed by thermal desorption) revealed not only differences in sensitivity, but also dramatic variations in the volatile profile obtained by each of these techniques. The volatile profile was also largely influenced by the way samples were processed before analysis. Four widely used sample processing methods were compared (whole tomato, sliced fruit and two different types of fruit paste), each one producing a characteristic volatile pattern. Therefore, great care should be taken when comparing results available from the literature obtained by means of different methods, or when using the volatile levels obtained in an experiment to predict their influence on tomato flavor or consumer preference, or to assess the success of breeding programs.

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Section: Possible Consequences and Limitationsmentioning

confidence: 99%

Tomato fruit volatile profiles are highly dependent on sample processing and capturing methods

et al. 2015

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“…The mastication process, which is directly related to the textural and physicochemical properties of the food matrix, has been reported as a substantial parameter affecting the in vivo aroma release (Charles et al 2013;Foster et al, 2011;Mestres, Kieffer, & Buettner, 2006;Taylor, 2002). For a better understanding about the effect of the volatile compounds exerted on aroma perception, aromatic VOCs, beside their concentration, should be considered also for the interaction with human receptors (Farneti et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

“…Differences in VOC release behaviors may influence the human aroma perception during food consumption (Farneti et al, 2013) since VOCs are released from the matrix and then transported to mouth and nose receptors (Buettner et al, 2008). It is also supposed that the perception sensation is highly dependent to volatile emission.…”

Section: Introductionmentioning

confidence: 99%

“…These techniques, however, are limited by the use of a food matrix altered by chemical extraction (i.e. addition of salt and antioxidant reagents) and the need of a long incubation time before measurement (Farneti et al, 2013). The interaction of these methodological procedures may drastically alter the in vitro VOCs profile from the in vivo one.…”

Section: Introductionmentioning

confidence: 99%

“…The interaction of these methodological procedures may drastically alter the in vitro VOCs profile from the in vivo one. Therefore, the development of methods for rapid, repeatable and sensitive monitoring of VOCs emitted from food samples imitating the release in the human mouth during consumption resulted essential (Farneti et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

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

Cited by 25 publications

References 36 publications

Tomato fruit volatile profiles are highly dependent on sample processing and capturing methods

Tomato fruit volatile profiles are highly dependent on sample processing and capturing methods

Dynamic volatile organic compound fingerprinting of apple fruit during processing

Effect of interfacial composition and crumbliness on aroma release in soy protein/sugar beet pectin mixed emulsion gels

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