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ProtonScientist
Flavour profile characterization of apple cultivars is important to support fundamental research in apple physiology and genetics. This study applied Proton Transfer Reaction-Mass Spectrometry to monitor in-vitro and in-vivo flavour release of different apple cultivars. Both in-vivo and in-vitro results differentiated apple cultivars correlating flavour release, textural and physicochemical properties
In apples, consumers predominantly use visual, auditory and texture cues as quality/preference indic...
In the selection of apple (Malus domestica Borkh) fruits, consumers predominantly use visual and org...
The aroma profile in apple was investigated during artificial processing operated with a device imit...
Flavour profile characterization of apple cultivars is important to support fundamental research in...
To gain a better understanding on the genetic basis of apple quality, the volatile organic compound ...
Aroma and texture are known to influence the overall perception of apple flavour and are subconsciou...
In-vitro and in-vivo flavour release from 21 different apple cultivars was studied using proton tran...
Flavor release from 6 commercial apple cultivars (Fuji, Granny Smith, Golden Delicious, Jonagold, Mo...
Flavor is a multi-sensorial perception resulting from stimulating a combination of taste buds, olfac...
Flavour plays an important role in consumer preferences of apples. Descriptive sensory analysis prov...
A large number of apple cultivars (18) have been evaluated both by sensory and instrumental methods ...
In apples, consumers predominantly use visual, auditory and texture cues as quality/preference indic...
In the selection of apple (Malus domestica Borkh) fruits, consumers predominantly use visual and org...
The aroma profile in apple was investigated during artificial processing operated with a device imit...
Flavour profile characterization of apple cultivars is important to support fundamental research in...
To gain a better understanding on the genetic basis of apple quality, the volatile organic compound ...
Aroma and texture are known to influence the overall perception of apple flavour and are subconsciou...
In-vitro and in-vivo flavour release from 21 different apple cultivars was studied using proton tran...
Flavor release from 6 commercial apple cultivars (Fuji, Granny Smith, Golden Delicious, Jonagold, Mo...
Flavor is a multi-sensorial perception resulting from stimulating a combination of taste buds, olfac...
Flavour plays an important role in consumer preferences of apples. Descriptive sensory analysis prov...
A large number of apple cultivars (18) have been evaluated both by sensory and instrumental methods ...
In apples, consumers predominantly use visual, auditory and texture cues as quality/preference indic...
In the selection of apple (Malus domestica Borkh) fruits, consumers predominantly use visual and org...
The aroma profile in apple was investigated during artificial processing operated with a device imit...
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