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Fruit Volatile Analysis Using an Electronic Nose
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Investigating the in-vitro and in-vivo flavour release from 21 fresh-cut apples

Valentina J L Ting1, Andrea Romano2, Christos Soukoulis3

  • 1Research 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.

Food Chemistry
|July 5, 2016
PubMed

Keywords:
Flavour releaseHeadspaceMalus x domestica Borkh.NosespacePTR-ToF-MSTexture

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