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dc.contributor.authorMayr, Dagmar-
dc.contributor.authorMaerk, Tilmann-
dc.contributor.authorLindinger, Werner-
dc.contributor.authorBrevard, Hugues-
dc.contributor.authorYeretzian, Chahan-
dc.date.accessioned2018-04-23T09:11:59Z-
dc.date.available2018-04-23T09:11:59Z-
dc.date.issued2003-
dc.identifier.issn1076-5174de_CH
dc.identifier.issn1096-9888de_CH
dc.identifier.urihttps://digitalcollection.zhaw.ch/handle/11475/5462-
dc.description.abstractWe report on the in vivo breath-by-breath analysis of volatiles released in the mouth during eating of ripe and unripe banana. The air exhaled through the nose, nosespace (NS), is directly introduced into a proton transfer reaction mass spectrometer and the time-intensity profiles of a series of volatiles are monitored on-line. These include isopentyl and isobutyl acetate, two characteristic odour compounds of ripe banana, and 2E-hexenal and hexanal, compounds typical of unripe banana. Comparing the NS with the headspace (HS) profile, two differences are outlined. First, NS concentrations of some compounds are increased, compared to the HS, while others are decreased. This indicates that the in-mouth situation has characteristics of its own?mastication, mixing/dilution with saliva, temperature and pH - which modify the aroma relative to an HS aroma. Second, we discuss the temporal evolution of the NS. While 2E-hexenal and hexanal steadily increase in the NS during mastication of unripe banana, no such evolution is observed in volatile organic compounds (VOCs) while eating ripe banana. Furthermore, ripe banana shows high VOC concentrations in the swallow breath in contrast to unripe banana.de_CH
dc.language.isoende_CH
dc.publisherWileyde_CH
dc.relation.ispartofJournal of Mass Spectrometryde_CH
dc.rightsLicence according to publishing contractde_CH
dc.subjectCoffeede_CH
dc.subjectAromade_CH
dc.subject.ddc664: Lebensmitteltechnologiede_CH
dc.titleReath-by-breath analysis of banana aroma by proton-transfer-reaction mass-spectrometryde_CH
dc.typeBeitrag in wissenschaftlicher Zeitschriftde_CH
dcterms.typeTextde_CH
zhaw.departementLife Sciences und Facility Managementde_CH
zhaw.publisher.placeChichesterde_CH
zhaw.funding.euNode_CH
zhaw.originated.zhawYesde_CH
zhaw.pages.end756de_CH
zhaw.pages.start743de_CH
zhaw.publication.statuspublishedVersionde_CH
zhaw.publication.reviewPeer review (Publikation)de_CH
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Mayr, D., Maerk, T., Lindinger, W., Brevard, H., & Yeretzian, C. (2003). Reath-by-breath analysis of banana aroma by proton-transfer-reaction mass-spectrometry. Journal of Mass Spectrometry, 743–756.
Mayr, D. et al. (2003) ‘Reath-by-breath analysis of banana aroma by proton-transfer-reaction mass-spectrometry’, Journal of Mass Spectrometry, pp. 743–756.
D. Mayr, T. Maerk, W. Lindinger, H. Brevard, and C. Yeretzian, “Reath-by-breath analysis of banana aroma by proton-transfer-reaction mass-spectrometry,” Journal of Mass Spectrometry, pp. 743–756, 2003.
MAYR, Dagmar, Tilmann MAERK, Werner LINDINGER, Hugues BREVARD und Chahan YERETZIAN, 2003. Reath-by-breath analysis of banana aroma by proton-transfer-reaction mass-spectrometry. Journal of Mass Spectrometry. 2003. S. 743–756
Mayr, Dagmar, Tilmann Maerk, Werner Lindinger, Hugues Brevard, and Chahan Yeretzian. 2003. “Reath-by-Breath Analysis of Banana Aroma by Proton-Transfer-Reaction Mass-Spectrometry.” Journal of Mass Spectrometry, 743–56.
Mayr, Dagmar, et al. “Reath-by-Breath Analysis of Banana Aroma by Proton-Transfer-Reaction Mass-Spectrometry.” Journal of Mass Spectrometry, 2003, pp. 743–56.


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