In Vitro and In Vivo Flavor Release from Intact and Fresh-Cut Apple in Relation with Genetic, Textural, and Physicochemical Parameters

Journal of Food Science

Volumn 77, Issue 11, 2012, Pages

  J L Ting, Valentina ^a,b   Soukoulis, Christos ^a   Silcock, Patrick ^b   Cappellin, Luca ^a,c   Romano, Andrea ^a   Aprea, Eugenio ^a   Bremer, Phil J ^b   Märk, Tilmann D ^c   Gasperi, Flavia ^a   Biasioli, Franco ^a  

^a RESEARCH AND INNOVATION CENTRE   (Italy)

^b UNIVERSITY OF OTAGO   (New Zealand)

^c UNIVERSITY OF INNSBRUCK   (Austria)

Author keywords

Flavor release; Malus domestica Borkh; Nosespace; PTR MS; Texture

Indexed keywords

ALCOHOL DERIVATIVE; ALDEHYDE; ESTER; TERPENE; VOLATILE ORGANIC COMPOUND;

AREA UNDER THE CURVE; ARTICLE; CHEMISTRY; CLASSIFICATION; FEMALE; FOOD HANDLING; FRUIT; GENETICS; HUMAN; MALE; MALUS; MASS SPECTROMETRY; METHODOLOGY; PHYSICAL CHEMISTRY; TASTE;

ALCOHOLS; ALDEHYDES; AREA UNDER CURVE; ESTERS; FEMALE; FOOD HANDLING; FRUIT; HUMANS; MALE; MALUS; MASS SPECTROMETRY; PHYSICOCHEMICAL PHENOMENA; TASTE; TERPENES; VOLATILE ORGANIC COMPOUNDS;

MALUS X DOMESTICA;

EID: 84869862562     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2012.02947.x     Document Type: Article

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