Impact of fruit texture on the release and perception of aroma compounds during in vivo consumption using fresh and processed mango fruits

Bonneau A., Boulanger R., Lebrun M., Maraval I., Valette J., Guichard E., Günata Z.
2018

Two fresh (fresh cubic pieces, fresh puree) and two dried (dried cubic pieces, dried powder) products were prepared from a homogenous mango fruit batch to obtain four samples differing in texture. The aromatic profiles were determined by SAFE extraction technique and GC¿MS analysis. VOCs released during consumption were trapped by a retronasal aroma-trapping device (RATD) and analysed by GC¿MS. ...

Composition des produits alimentaires; Physiologie et biochimie végétales