Embedded Files
Technician
Sensory Quality Research Group
Food Quality and Nutrition Department
Research and Innovation Centre
Fondazione Edmund Mach (FEM), Via E. Mach 1 - 38010 San Michele all'Adige (TN) Italy
PRC room 6013
Tel. +39 0461 615 188
E-mail emanuela.betta@fmach.it
Biography
Emanuela studied Industrial Chemistry at “Istituto Tecnico Industriale Michelangelo Buonarroti”, Trento (Italy). She got her high school leaving qualification in July 2003. She worked in some local food industries as laboratory technician and since 2005 she is working at FEM.
Research Activities
She supports the activity of the Sensory Quality research group with GC-MS for the identification and quantification of aroma volatile compounds.
Selected Publications
De Marchi, F., Aprea, E., Endrizzi, I., Charles, M., Betta, E., Corollaro, M.L., Cappelletti, M., Ferrentino, G., Spilimbergo, S., Gasperi, F. (2015). Effects of Pasteurization on Volatile Compounds and Sensory Properties of Coconut (Cocos nucifera L.) Water: Thermal vs. High-Pressure Carbon Dioxide Pasteurization. Food and Bioprocess Technology. In Press. DOI:10.1007/s11947-015-1501-4 link
Aprea, E., Romano, A., Betta, E., Biasioli, F., Cappellin, L., Fanti, M., Gasperi , F. (2014). Volatile compounds changes during shelf life of dried Boletus Edulis: comparison between SPME-GC-MS and PTR-ToF-MS analysis. Journal of Mass Spectrometry, In press.
Cappelletti, M.; Ferrentino, G.; Endrizzi, I.; Aprea, E.; Betta, E.; Corollaro, M.L.; Charles, M.; Gasperi, F.; Spilimbergo, S. (2014). High Pressure Carbon Dioxide pasteurization of Coconut Water: a sport drink with high nutritional and sensory quality. Journal of Food Engineering, 145, 73-81. DOI: 10.1016/j.jfoodeng.2014.08.012 link
Corollaro, M.L., Aprea, E., Endrizzi, I., Betta, E., Demattè, M.L., Charles, M.,Bergamaschi, M., Costa, F., Biasioli, F., Corelli Grappadelli, L., Gasperi, F. (2014). A combined sensory-instrumental tool for apple quality evaluation. Postharvest Biology and Technology, 96, 135-144. DOI: 10.1016/j.postharvbio.2014.05.016 link
Demattè, M.L., Pojer, N., Endrizzi, I., Corollaro, M.L., Betta, E., Aprea, E., Charles, M., Biasioli, F., Zampini, M. & Gasperi, F. (2014). Effects of the sound of the bite on apple perceived crispness and hardness. Food Quality and Preferences, 38,58-64. DOI: 10.1016/j.foodqual.2014.05.009 link
Aprea, E., Corollaro, M.L., Betta, E., Endrizzi, I., Demattè, M.L., Biasioli, F., et al. (2012). Sensory and instrumental profiling of 18 apple cultivars to investigate the relation between perceived quality and odour and flavour. Food Research International, 49(2), 677-686. DOI: 10.1016/j.foodres.2012.09.023 link
Tasin, M., Betta, E., Carlin, S., Gasperi, F., Mattivi, F., & Pertot, I. (2011). Volatiles that encode host-plant quality in the grapevine moth. Phytochemistry, 72(16), 1999-2005. DOI: 10.1016/j.phytochem.2011.06.006 link
De Marchi, F., Aprea, E., Endrizzi, I., Charles, M., Betta, E., Corollaro, M.L., Cappelletti, M., Ferrentino, G., Spilimbergo, S., Gasperi, F. (2015). Effects of Pasteurization on Volatile Compounds and Sensory Properties of Coconut (Cocos nucifera L.) Water: Thermal vs. High-Pressure Carbon Dioxide Pasteurization. Food and Bioprocess Technology. In Press. DOI:10.1007/s11947-015-1501-4 link
Aprea, E., Romano, A., Betta, E., Biasioli, F., Cappellin, L., Fanti, M., Gasperi , F. (2014). Volatile compounds changes during shelf life of dried Boletus Edulis: comparison between SPME-GC-MS and PTR-ToF-MS analysis. Journal of Mass Spectrometry, In press.
Cappelletti, M.; Ferrentino, G.; Endrizzi, I.; Aprea, E.; Betta, E.; Corollaro, M.L.; Charles, M.; Gasperi, F.; Spilimbergo, S. (2014). High Pressure Carbon Dioxide pasteurization of Coconut Water: a sport drink with high nutritional and sensory quality. Journal of Food Engineering, 145, 73-81. DOI: 10.1016/j.jfoodeng.2014.08.012 link
Corollaro, M.L., Aprea, E., Endrizzi, I., Betta, E., Demattè, M.L., Charles, M.,Bergamaschi, M., Costa, F., Biasioli, F., Corelli Grappadelli, L., Gasperi, F. (2014). A combined sensory-instrumental tool for apple quality evaluation. Postharvest Biology and Technology, 96, 135-144. DOI: 10.1016/j.postharvbio.2014.05.016 link
Demattè, M.L., Pojer, N., Endrizzi, I., Corollaro, M.L., Betta, E., Aprea, E., Charles, M., Biasioli, F., Zampini, M. & Gasperi, F. (2014). Effects of the sound of the bite on apple perceived crispness and hardness. Food Quality and Preferences, 38,58-64. DOI: 10.1016/j.foodqual.2014.05.009 link
Aprea, E., Corollaro, M.L., Betta, E., Endrizzi, I., Demattè, M.L., Biasioli, F., et al. (2012). Sensory and instrumental profiling of 18 apple cultivars to investigate the relation between perceived quality and odour and flavour. Food Research International, 49(2), 677-686. DOI: 10.1016/j.foodres.2012.09.023 link
Tasin, M., Betta, E., Carlin, S., Gasperi, F., Mattivi, F., & Pertot, I. (2011). Volatiles that encode host-plant quality in the grapevine moth. Phytochemistry, 72(16), 1999-2005. DOI: 10.1016/j.phytochem.2011.06.006 link
C O N T A c t u s
C O N T A c t u s
The Sensory Lab is on the ground floor of the Palazzo della Ricerca e della Conoscenza (PRC) of the Research and Innovation Centre (CRI) at the Edmund Mach Foundation.
Tel. +39 0461 615320 / +39 0461 6153188 laboratorio.sensoriale@fmach.it
Report abuse