Search results for "PTR-MS"

Organoleptic properties of dark chocolates investigated by direct-injection mass spectrometry (PTR-ToF-MS) and GC-Olfactometry

2017

Characterization of key aroma compounds in Burgundy truffle

2021

International audience

The dynamics of aroma release during consumption of candies of different structures, and relationship with temporal perception

2011

 ; We investigated the role of both candy texture and eating technique (melting or chewing) on the dynamics of aroma release. One novelty of this type of analysis was the simultaneous application of instrumental and sensory analysis. Four candy textures were established based on their storage modulus at 1 Hz by varying the gelatine content between 0 and 15% w/w. The in vivo release of three aroma compounds was monitored using Proton Transfer Reaction Mass Spectrometry and with a trained panel of testers. The gelatine content had no significant effect on the headspace/product partition and diffusion properties of the aroma compounds. The highest in vivo release for all aroma compounds was ob…

Nose-space of dark chocolates using PTR-ToF-MS and link to flavour perception through simultaneous Temporal Dominance of Sensations (TDS)

2018

International audience; Introduction: Aroma of dark chocolate depends on process and cocoa origin and variety. A sensory analysis of 206 standardized chocolates produced from various cocoa beans classified them in four sensory categories. These categories were confirmed in a PTR-MS analysis of the chocolates volatilome [1]. The objective here was to study the nosespace of a subset of chocolates simultaneously with their temporal profile to better explain the sensory categorization at a perception level. Methods: A Temporal Dominance of Sensations (TDS) evaluation of 8 chocolates (2 selected per category) was done in triplicate by 12 subjects while the aroma released in their nose were simul…