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In vivo aroma release and perception of composite foods using nose space PTR-ToF-MS analysis with Temporal-Check-All-That-Apply.

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第一作者： Karina,Gonzalez-Estanol

第一单位： Research and Innovation Centre, Edmund Mach Foundation, San Michele All'Adige (TN), Italy; Food Quality and Design, Wageningen University, Wageningen, The Netherlands; Center of Agri-food and Environmental Sciences, Trento University, San Michele All'Adige (TN), Italy. Electronic address: karina.gonzalezestanol@wur.nl.

作者： Karina,Gonzalez-Estanol ^[1] ; Iuliia,Khomenko ^[2] ; Danny,Cliceri ^[3] ; Franco,Biasioli ^[2] ; Markus,Stieger ^[4]

作者单位： Research and Innovation Centre, Edmund Mach Foundation, San Michele All'Adige (TN), Italy; Food Quality and Design, Wageningen University, Wageningen, The Netherlands; Center of Agri-food and Environmental Sciences, Trento University, San Michele All'Adige (TN), Italy. Electronic address: karina.gonzalezestanol@wur.nl. ^[1] Research and Innovation Centre, Edmund Mach Foundation, San Michele All'Adige (TN), Italy. ^[2] Research and Innovation Centre, Edmund Mach Foundation, San Michele All'Adige (TN), Italy; Center of Agri-food and Environmental Sciences, Trento University, San Michele All'Adige (TN), Italy. ^[3] Food Quality and Design, Wageningen University, Wageningen, The Netherlands; Division of Human Nutrition and Health, Wageningen University, Wageningen, The Netherlands. ^[4]

关键词 Aroma perception Aroma release Composite foods Proton Transfer Reaction–Time of Flight–Mass Spectrometry (PTR-ToF-MS)Temporal-Check-All-That-Apply (TCATA)

主题词挥发性有机化合物(Volatile Organic Compounds);可可树(Cacao);知觉(Perception)

DOI 10.1016/j.foodres.2023.112726

PMID 37087281

发布时间 2023-04-25

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