Title: In-vivo analysis of aroma release while eating food : a novel set-up for monitoring on-line nosespace air
Authors : Ali, Santo
Pollien, Philippe
Lindinger, Christian
Yeretzian, Chahan
Proceedings: Contributions to the 1st International Conference on Proton Transfer Reaction Mass Spectrometry and its Applications. 1st International Conference on Proton Transfer Reaction Mass Spectrometry and its Applications, Innsbruck, January 18-23, 2003
Pages : 161
Pages to: 164
Publisher / Ed. Institution : Innsbruck University Press
Publisher / Ed. Institution: Innsbruck
Issue Date: 2003
License (according to publishing contract) : Licence according to publishing contract
Type of review: Peer review (Publication)
Language : English
Subjects : Partition coefficients; Coffee; PTR-MS; Nose-space
Subject (DDC) : 664: Food technology
Abstract: An improved design for on-line analysis of in-mouth (in-vivo) aroma release while eating food and drinking beverages was developed at the NestlĂ© Research Center. It addresses two shortcomings of former set-ups. On the one hand, it permits sampling breath-air under conditions close to a natural eating situation. The ergonomic design of the nosepiece allows panellists to breathe freely and comfortably and to have some freedom of movement while performing the experiment. On the other hand, the novel sampling set-up achieves high sensitivity and time resolution of the analysed breath-air volatiles. Here we discuss technical aspects of the solution and demonstrate on two examples its performance. This includes release of aroma compound from liquid model systems, and in-mouth aroma release from a freshly prepared espresso coffee.
Departement: Life Sciences und Facility Management
Organisational Unit: Institute of Chemistry and Biotechnology (ICBT)
Publication type: Conference Paper
URI: http://www.ionicon.com/sites/default/files/uploads/doc/contributions_ptr_ms_Conference_1.pdf
https://digitalcollection.zhaw.ch/handle/11475/5576
Appears in Collections:Publikationen Life Sciences und Facility Management

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