Aroma volatile release kinetics of tomato genotypes measured by PTR-MS following artificial chewing

• Published in: Food research international 2013-12, Vol.54 (2), p.1579-1588
• Main Authors: Farneti, Brian, Alarcón, Alberto Algarra, Cristescu, Simona M., Costa, Guglielmo, Harren, Frans J.M., Holthuysen, Nancy T.E., Woltering, Ernst J.
• Format: Article
• Language: English
• Subjects: Biological and medical sciences; Chewing device; cultivars; flavor; flavor release; Food industries; fruit; Fundamental and applied biological sciences. Psychology; gas chromatography; genotype; humans; in-vitro; Lycopersicon esculentum; mass spectrometry; mastication; model mouth; mouth; multivariate analysis; odors; physiological-parameters; PTR-MS; Quantitative descriptive analysis; quantitative-analysis; reaction-mass spectrometry; Retronasal perception; sensory evaluation; smell; solid phase microextraction; SPME–GC–MS; Tomato aroma volatiles; tomatoes; volatile organic compounds
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/j.foodres.2013.09.015

The aim of this study was to develop an analytical system to study the tomato aroma profile. An artificial chewing device coupled to a PTR-MS was developed to mimic, as close as possible, the release of volatiles during chewing in the human mouth and the retronasal olfaction perception. VOC profiles of 9 tomato lines, selected based on flavor characteristics by a sensory panel, were acquired by both a PTR-MS system following artificial chewing and by SPME–GC–MS and compared to the quantitative descriptive analysis (QDA) measured by the trained sensory panel. Based on multivariate statistical analysis, data obtained by the PTR-MS system showed a better correlation to the outcome of the QDA than SPME–GC–MS, especially for the descriptive parameters “tomato fragrance” and “tomato flavor”. The great advantage of such an analytical system was the possibility to study the release kinetics of volatiles during eating and the possibility to consider volatile concentration similar to in vivo condition resulting to an improved characterization of the aroma profile. •Chewing device coupled to PTR-MS•Release kinetics of tomato volatiles measured by PTR-MS•Volatile release after artificial chewing closely mimics in vivo chewing.•3D aroma profiling of tomato•VOC release kinetics determine organoleptic impact.