Using PTR Qi-TOF MS to assess the taste perception of strawberries
Internship abstract (submitted 29 June 2017): Strawberry flavour is largely dependent on aroma volatiles. Expert panels have been used to assess taste perception, but show variation in the range of scores of taste attributes.
To develop a more reliable and objective technique to assess taste perception, PTR Qi-TOF may be promising. PTR Qi-TOF is a fast device for real-time detection of volatiles.
This study investigated the feasibility of using PTR Qi-TOF to assess the taste perception of strawberries (PTR Qi-TOF = Proton Transfer Reaction Quadrupole interface Time-Of-Flight).
Two ripeness levels (ripe and unripe) and three storage times (day 1, 5 and 9 after harvest) were analysed to study their effect on volatiles detected by PTR Qi-TOF and taste perception scored by an expert panel.
Clear differences between ripeness level and storage time were found with both the PTR Qi-TOF and the expert panel. The results need to be analysed in more depth to link specific volatiles to taste perception.
This study is the first step into the development of a new reliable and objective technique to assess taste perception using PTR Qi-TOF.
This Internship was conducted at Wageningen Food & Biobased Research (FBR).
Two ripeness levels (ripe and unripe) and three storage times (day 1, 5 and 9 after harvest) were analysed to study their effect on volatiles detected by PTR Qi-TOF and taste perception scored by an expert panel.
Clear differences between ripeness level and storage time were found with both the PTR Qi-TOF and the expert panel. The results need to be analysed in more depth to link specific volatiles to taste perception.
This study is the first step into the development of a new reliable and objective technique to assess taste perception using PTR Qi-TOF.
This Internship was conducted at Wageningen Food & Biobased Research (FBR).