The Infona portal uses cookies, i.e. strings of text saved by a browser on the user's device. The portal can access those files and use them to remember the user's data, such as their chosen settings (screen view, interface language, etc.), or their login data. By using the Infona portal the user accepts automatic saving and using this information for portal operation purposes. More information on the subject can be found in the Privacy Policy and Terms of Service. By closing this window the user confirms that they have read the information on cookie usage, and they accept the privacy policy and the way cookies are used by the portal. You can change the cookie settings in your browser.
Author Ting is with Research and Innovation Centre, Foundation Edmund Mach, via Mach 1, San Michele all’ Adige, (TN), Italy; and Sensory Science Research Centre, Dept. of Food Science, Univ. of Otago, Dunedin, New Zealand. Authors Soukoulis, Romano, Aprea, Gasperi, and Biasioli are with Research and Innovation Centre, Foundation Edmund Mach, via Mach 1, San Michele all’ Adige, (TN), Italy. Authors Silcock and Bremer are with Sensory Science Research Centre, Dept. of Food Science, Univ. of Otago, Dunedin, New Zealand. Author Cappellin is with Research and Innovation Centre, Foundation Edmund Mach, via Mach 1, San Michele all’ Adige, (TN), Italy; and Inst. für Ionenphysik und Angewandte Physik, Leopold‐Franzens Univ. Innsbruck, Technikerstr. 25, A‐6020 Innsbruck, Austria. Author Märk is with Inst. für Ionenphysik und Angewandte Physik, Leopold‐Franzens Univ. Innsbruck, Technikerstr. 25, A‐6020 Innsbruck, Austria. Direct inquiries to author Biasioli (E‐mail: franco.biasioli@iasma.it).
Author Ting is with Research and Innovation Centre, Foundation Edmund Mach, via Mach 1, San Michele all’ Adige, (TN), Italy; and Sensory Science Research Centre, Dept. of Food Science, Univ. of Otago, Dunedin, New Zealand. Authors Soukoulis, Romano, Aprea, Gasperi, and Biasioli are with Research and Innovation Centre, Foundation Edmund Mach, via Mach 1, San Michele all’ Adige, (TN), Italy. Authors Silcock and Bremer are with Sensory Science Research Centre, Dept. of Food Science, Univ. of Otago, Dunedin, New Zealand. Author Cappellin is with Research and Innovation Centre, Foundation Edmund Mach, via Mach 1, San Michele all’ Adige, (TN), Italy; and Inst. für Ionenphysik und Angewandte Physik, Leopold‐Franzens Univ. Innsbruck, Technikerstr. 25, A‐6020 Innsbruck, Austria. Author Märk is with Inst. für Ionenphysik und Angewandte Physik, Leopold‐Franzens Univ. Innsbruck, Technikerstr. 25, A‐6020 Innsbruck, Austria. Direct inquiries to author Biasioli (E‐mail: franco.biasioli@iasma.it).
Author Ting is with Research and Innovation Centre, Foundation Edmund Mach, via Mach 1, San Michele all’ Adige, (TN), Italy; and Sensory Science Research Centre, Dept. of Food Science, Univ. of Otago, Dunedin, New Zealand. Authors Soukoulis, Romano, Aprea, Gasperi, and Biasioli are with Research and Innovation Centre, Foundation Edmund Mach, via Mach 1, San Michele all’ Adige, (TN), Italy. Authors Silcock and Bremer are with Sensory Science Research Centre, Dept. of Food Science, Univ. of Otago, Dunedin, New Zealand. Author Cappellin is with Research and Innovation Centre, Foundation Edmund Mach, via Mach 1, San Michele all’ Adige, (TN), Italy; and Inst. für Ionenphysik und Angewandte Physik, Leopold‐Franzens Univ. Innsbruck, Technikerstr. 25, A‐6020 Innsbruck, Austria. Author Märk is with Inst. für Ionenphysik und Angewandte Physik, Leopold‐Franzens Univ. Innsbruck, Technikerstr. 25, A‐6020 Innsbruck, Austria. Direct inquiries to author Biasioli (E‐mail: franco.biasioli@iasma.it).
Author Ting is with Research and Innovation Centre, Foundation Edmund Mach, via Mach 1, San Michele all’ Adige, (TN), Italy; and Sensory Science Research Centre, Dept. of Food Science, Univ. of Otago, Dunedin, New Zealand. Authors Soukoulis, Romano, Aprea, Gasperi, and Biasioli are with Research and Innovation Centre, Foundation Edmund Mach, via Mach 1, San Michele all’ Adige, (TN), Italy. Authors Silcock and Bremer are with Sensory Science Research Centre, Dept. of Food Science, Univ. of Otago, Dunedin, New Zealand. Author Cappellin is with Research and Innovation Centre, Foundation Edmund Mach, via Mach 1, San Michele all’ Adige, (TN), Italy; and Inst. für Ionenphysik und Angewandte Physik, Leopold‐Franzens Univ. Innsbruck, Technikerstr. 25, A‐6020 Innsbruck, Austria. Author Märk is with Inst. für Ionenphysik und Angewandte Physik, Leopold‐Franzens Univ. Innsbruck, Technikerstr. 25, A‐6020 Innsbruck, Austria. Direct inquiries to author Biasioli (E‐mail: franco.biasioli@iasma.it).
Author Ting is with Research and Innovation Centre, Foundation Edmund Mach, via Mach 1, San Michele all’ Adige, (TN), Italy; and Sensory Science Research Centre, Dept. of Food Science, Univ. of Otago, Dunedin, New Zealand. Authors Soukoulis, Romano, Aprea, Gasperi, and Biasioli are with Research and Innovation Centre, Foundation Edmund Mach, via Mach 1, San Michele all’ Adige, (TN), Italy. Authors Silcock and Bremer are with Sensory Science Research Centre, Dept. of Food Science, Univ. of Otago, Dunedin, New Zealand. Author Cappellin is with Research and Innovation Centre, Foundation Edmund Mach, via Mach 1, San Michele all’ Adige, (TN), Italy; and Inst. für Ionenphysik und Angewandte Physik, Leopold‐Franzens Univ. Innsbruck, Technikerstr. 25, A‐6020 Innsbruck, Austria. Author Märk is with Inst. für Ionenphysik und Angewandte Physik, Leopold‐Franzens Univ. Innsbruck, Technikerstr. 25, A‐6020 Innsbruck, Austria. Direct inquiries to author Biasioli (E‐mail: franco.biasioli@iasma.it).
Author Ting is with Research and Innovation Centre, Foundation Edmund Mach, via Mach 1, San Michele all’ Adige, (TN), Italy; and Sensory Science Research Centre, Dept. of Food Science, Univ. of Otago, Dunedin, New Zealand. Authors Soukoulis, Romano, Aprea, Gasperi, and Biasioli are with Research and Innovation Centre, Foundation Edmund Mach, via Mach 1, San Michele all’ Adige, (TN), Italy. Authors Silcock and Bremer are with Sensory Science Research Centre, Dept. of Food Science, Univ. of Otago, Dunedin, New Zealand. Author Cappellin is with Research and Innovation Centre, Foundation Edmund Mach, via Mach 1, San Michele all’ Adige, (TN), Italy; and Inst. für Ionenphysik und Angewandte Physik, Leopold‐Franzens Univ. Innsbruck, Technikerstr. 25, A‐6020 Innsbruck, Austria. Author Märk is with Inst. für Ionenphysik und Angewandte Physik, Leopold‐Franzens Univ. Innsbruck, Technikerstr. 25, A‐6020 Innsbruck, Austria. Direct inquiries to author Biasioli (E‐mail: franco.biasioli@iasma.it).
Author Ting is with Research and Innovation Centre, Foundation Edmund Mach, via Mach 1, San Michele all’ Adige, (TN), Italy; and Sensory Science Research Centre, Dept. of Food Science, Univ. of Otago, Dunedin, New Zealand. Authors Soukoulis, Romano, Aprea, Gasperi, and Biasioli are with Research and Innovation Centre, Foundation Edmund Mach, via Mach 1, San Michele all’ Adige, (TN), Italy. Authors Silcock and Bremer are with Sensory Science Research Centre, Dept. of Food Science, Univ. of Otago, Dunedin, New Zealand. Author Cappellin is with Research and Innovation Centre, Foundation Edmund Mach, via Mach 1, San Michele all’ Adige, (TN), Italy; and Inst. für Ionenphysik und Angewandte Physik, Leopold‐Franzens Univ. Innsbruck, Technikerstr. 25, A‐6020 Innsbruck, Austria. Author Märk is with Inst. für Ionenphysik und Angewandte Physik, Leopold‐Franzens Univ. Innsbruck, Technikerstr. 25, A‐6020 Innsbruck, Austria. Direct inquiries to author Biasioli (E‐mail: franco.biasioli@iasma.it).
Author Ting is with Research and Innovation Centre, Foundation Edmund Mach, via Mach 1, San Michele all’ Adige, (TN), Italy; and Sensory Science Research Centre, Dept. of Food Science, Univ. of Otago, Dunedin, New Zealand. Authors Soukoulis, Romano, Aprea, Gasperi, and Biasioli are with Research and Innovation Centre, Foundation Edmund Mach, via Mach 1, San Michele all’ Adige, (TN), Italy. Authors Silcock and Bremer are with Sensory Science Research Centre, Dept. of Food Science, Univ. of Otago, Dunedin, New Zealand. Author Cappellin is with Research and Innovation Centre, Foundation Edmund Mach, via Mach 1, San Michele all’ Adige, (TN), Italy; and Inst. für Ionenphysik und Angewandte Physik, Leopold‐Franzens Univ. Innsbruck, Technikerstr. 25, A‐6020 Innsbruck, Austria. Author Märk is with Inst. für Ionenphysik und Angewandte Physik, Leopold‐Franzens Univ. Innsbruck, Technikerstr. 25, A‐6020 Innsbruck, Austria. Direct inquiries to author Biasioli (E‐mail: franco.biasioli@iasma.it).
Author Ting is with Research and Innovation Centre, Foundation Edmund Mach, via Mach 1, San Michele all’ Adige, (TN), Italy; and Sensory Science Research Centre, Dept. of Food Science, Univ. of Otago, Dunedin, New Zealand. Authors Soukoulis, Romano, Aprea, Gasperi, and Biasioli are with Research and Innovation Centre, Foundation Edmund Mach, via Mach 1, San Michele all’ Adige, (TN), Italy. Authors Silcock and Bremer are with Sensory Science Research Centre, Dept. of Food Science, Univ. of Otago, Dunedin, New Zealand. Author Cappellin is with Research and Innovation Centre, Foundation Edmund Mach, via Mach 1, San Michele all’ Adige, (TN), Italy; and Inst. für Ionenphysik und Angewandte Physik, Leopold‐Franzens Univ. Innsbruck, Technikerstr. 25, A‐6020 Innsbruck, Austria. Author Märk is with Inst. für Ionenphysik und Angewandte Physik, Leopold‐Franzens Univ. Innsbruck, Technikerstr. 25, A‐6020 Innsbruck, Austria. Direct inquiries to author Biasioli (E‐mail: franco.biasioli@iasma.it).
Author Ting is with Research and Innovation Centre, Foundation Edmund Mach, via Mach 1, San Michele all’ Adige, (TN), Italy; and Sensory Science Research Centre, Dept. of Food Science, Univ. of Otago, Dunedin, New Zealand. Authors Soukoulis, Romano, Aprea, Gasperi, and Biasioli are with Research and Innovation Centre, Foundation Edmund Mach, via Mach 1, San Michele all’ Adige, (TN), Italy. Authors Silcock and Bremer are with Sensory Science Research Centre, Dept. of Food Science, Univ. of Otago, Dunedin, New Zealand. Author Cappellin is with Research and Innovation Centre, Foundation Edmund Mach, via Mach 1, San Michele all’ Adige, (TN), Italy; and Inst. für Ionenphysik und Angewandte Physik, Leopold‐Franzens Univ. Innsbruck, Technikerstr. 25, A‐6020 Innsbruck, Austria. Author Märk is with Inst. für Ionenphysik und Angewandte Physik, Leopold‐Franzens Univ. Innsbruck, Technikerstr. 25, A‐6020 Innsbruck, Austria. Direct inquiries to author Biasioli (E‐mail: franco.biasioli@iasma.it).