title: Investigating the in-vitro and in-vivo flavour release from 21 fresh-cut apples.
abstract: 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 (Tswal) and a higher number of swallows (Nswal), while softer-mealy cultivars had a longer Tswal and a lower Nswal. Firm-juicy cultivars containing high VOC concentrations had a short time to maximum intensity (Tmax) owing to a shorter Tswal and a higher Nswal 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.
authors.affiliation: Research and Innovation Centre, Foundazione Edmund Mach, via Mach 1, San Michele all' Adige, TN, Italy; Department of Food Science, University of Otago, Dunedin, New Zealand. Electronic address: valentina.ting@otago.ac.nz.
authors.forename: Valentina J L
authors.initials: VJ
authors.lastname: Ting
authors.affiliation: Freie Universität Bozen - Libera Università di Bolzano, Faculty of Science and Technology, Universitätsplatz 5, piazza Università 5, 39100 Bozen-Bolzano, Italy. Electronic address: andrea.romano@unibz.it.
authors.forename: Andrea
authors.initials: A
authors.lastname: Romano
authors.affiliation: Environmental Research and Innovation (ERIN), Luxembourg Institute of Science and Technology (LIST), rue du Brill, 41, Belvaux, Luxembourg. Electronic address: christos.soukoulis@list.lu.
authors.forename: Christos
authors.initials: C
authors.lastname: Soukoulis
authors.affiliation: Department of Food Science, University of Otago, Dunedin, New Zealand. Electronic address: pat.silcock@otago.ac.nz.
authors.forename: Patrick
authors.initials: P
authors.lastname: Silcock
authors.affiliation: Department of Food Science, University of Otago, Dunedin, New Zealand. Electronic address: phil.bremer@otago.ac.nz.
authors.forename: Phil J
authors.initials: PJ
authors.lastname: Bremer
authors.affiliation: Research and Innovation Centre, Foundazione Edmund Mach, via Mach 1, San Michele all' Adige, TN, Italy. Electronic address: luca.cappellin@fmach.it.
authors.forename: Luca
authors.initials: L
authors.lastname: Cappellin
authors.affiliation: Research and Innovation Centre, Foundazione Edmund Mach, via Mach 1, San Michele all' Adige, TN, Italy. Electronic address: franco.biasioli@fmach.it.
authors.forename: Franco
authors.initials: F
authors.lastname: Biasioli
mesh_terms: D005421:Flavoring Agents / Q000032:analysis; D006801:Humans; D027845:Malus / Q000737:chemistry*; D013058:Mass Spectrometry / Q000379:methods; D012903:Smell / Q000502:physiology; D013649:Taste / Q000502:physiology; D055549:Volatile Organic Compounds / Q000032:analysis*
chemical_list: D005421:Flavoring Agents; D055549:Volatile Organic Compounds
keywords: Flavour release; Headspace; Malus x domestica Borkh.; Nosespace; PTR-ToF-MS; Texture