In vitro and in vivo flavor release from intact and fresh-cut apple in relation with genetic, textural, and physicochemical parameters.

@article{Ting2012InVA,
  title={In vitro and in vivo flavor release from intact and fresh-cut apple in relation with genetic, textural, and physicochemical parameters.},
  author={Valentina J L Ting and Christos Soukoulis and P Silcock and Luca Cappellin and Andrea Romano and Eugenio Aprea and Phil J Bremer and Tilmann D. M{\"a}rk and Flavia Gasperi and Franco Biasioli},
  journal={Journal of food science},
  year={2012},
  volume={77 11},
  pages={C1226-33}
}
UNLABELLED Flavor release from 6 commercial apple cultivars (Fuji, Granny Smith, Golden Delicious, Jonagold, Morgen Dallago, and Red Delicious) under static conditions (intact or fresh-cut samples) and during consumption of fresh-cut samples (nosespace) was determined by proton transfer reaction mass spectrometry. Textural (firmness, fracturability, flesh elasticity, and rupture) and physicochemical (pH, acidity, and water content) properties of the apples were also measured. Static headspace… CONTINUE READING

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