In vitro and in vivo volatile flavour analysis of red kidney beans by proton transfer reaction-mass spectrometry

Food Research International

Volumn 37, Issue 8, 2004, Pages 785-791

  Van Ruth, Saskia M ^a   Dings, Lonneke ^b   Buhr, Katja ^a   Posthumus, Maarten A ^a,b  

^a UNIVERSITY COLLEGE CORK   (Ireland)

^b WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Flavour release; GC MS; In nose; Model mouth; PTR MS

Indexed keywords

FLAVORS; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; METHANOL;

PROTON TRANSFER; VOLATILE FLAVORS;

FOOD PRODUCTS;

PHASEOLUS (ANGIOSPERM); PHASEOLUS VULGARIS;

EID: 3142535378     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2004.03.011     Document Type: Article

References (21)

1. Abu Ghannam N. Interpretation of the force deformation curves of soaked red kidney beans (Phaseolus vulgaris L.). International Journal of Food Science and Technology. 33:1998;509-515
2. Abu Ghannam N. Modelling textural changes during the hydration process of red beans. Journal of Food Engineering. 38:1998;341-352
3. Abu Ghannam N., McKenna B. The application of Peleg's equation to model water absorption during the soaking of red kidney beans (Phaseolus vulgaris L.). Journal of Food Science. 62:1997;520-523
4. Baragar F.A., van der Bilt A., van der Glas H.W. An analytical probability density for particle size in human mastication. Journal of Theoretical Biology. 181:1996;169-178
5. Brown W.E., Langley K.R., Martin A., MacFie H.J.H. Characterisation of patterns of chewing behaviour in human subjects and their influence on texture perception. Journal of Texture Studies. 26:1994;175-192
6. Buettner A., Schieberle P. Influence of mastication on the concentrations of aroma volatiles - some aspects of flavour release and flavour perception. Food Chemistry. 71:2000;347-354
7. Buhr K., van Ruth S., Delahunty C. Analysis of volatile flavour compounds by proton transfer reaction-mass spectrometry: Fragmentation patterns and discrimination between isobaric and isomeric compounds. International Journal of Mass Spectrometry. 221:2002;1-7
8. Competition Commission (1992). Fruit and vegetable canning in the United Kingdom, London, UK. Available: http://www.competition-commission.org.uk
9. De Roos K.B. Physicochemical models of flavor release from foods. Roberts D.D., Taylor A.J. Flavor release. 2000;126-141 American Chemical Society, Washington
10. De Roos K.B. Effect of texture and microstructure on flavour retention and release. International Dairy Journal. 13:2003;593-605
11. Drumm T.D. Characterization of the major components of dry beans and their potential relationship to flavor. Dissertation Abstracts International. 49:1989;3524-3525
12. Forney A.K., Halseth D.E., Kelly W.C. Quality of canned Ruddy kidney beans as influenced by planting date, harvest time, and length of storage before canning. Journal of the American Society for Horticultural Science. 115:1990;1051-1054
13. Kwang Geun L., Mitchell A.E., Shibamoto T. Determination of antioxidant properties of aroma extracts from various beans. Journal of Agricultural Food Chemistry. 48:2000;4817-4820
14. Lindinger W., Hansel A., Jordan A. On-line monitoring of volatile organic compounds at pptv levels by means of proton-transfer reaction-mass spectrometry (PTR-MS): Medical application, food control and environmental research. International Journal of Mass Spectrometry and Ion Processes. 173:1998;191-241
15. Sanz Calvo M., Atienza del Rey J. Sensory analysis of beans (Phaseolus vulgaris). Biotechnologie, Agronomie Societe et Environnement. 3:1999;201-204
16. van Ruth, S. M., & Buhr, K. (2003). Influence of mastication rate on dynamic flavour release by combined model mouth-proton transfer reaction mass spectrometry. International Journal of Mass Spectrometry (submitted for publication)
17. van Ruth, S. M., & Drillaud, R. (2003). Influence of oral physiological parameters on in vitro dynamic flavour release from dried French beans determined by proton transfer reaction mass spectrometry (submitted for publication)
18. van Ruth S.M., Roozen J.P. Influence of mastication and artificial saliva on aroma release in a model mouth system. Food Chemistry. 71:2000;339-345
19. Wu W., Williams W.P., Kunkel M.E., Acton J.C., Huang Y., Wardlaw F.B., Grimes L.W. True protein digestibility and digestibility-corrected amino acid score of red kidney beans (Phaseolus vulgaris L.). Journal of Agricultural and Food Chemistry. 43:1995;1295-1298
20. Wu W., Williams W.P., Kunkel M.E., Acton J.C., Wardlaw F.B., Huang Y., Grimes L.W. Thermal effects on in vitro protein quality of red kidney beans (Phaseolus vulgaris L.). Journal of Food Science. 59:1994;1187-1191
21. Yeretzian C., Jordan A., Lindinger W. Analysing the headspace of coffee by proton-transfer reaction-mass-spectrometry. International Journal of Mass Spectrometry. 223-224:2003;115-139