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Effect of starch and amylopectin concentrations on volatile flavour release from aqueous model food systems
Author(s) -
van Ruth Saskia M.,
King Carmel
Publication year - 2003
Publication title -
flavour and fragrance journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.393
H-Index - 70
eISSN - 1099-1026
pISSN - 0882-5734
DOI - 10.1002/ffj.1240
Subject(s) - chemistry , amylopectin , starch , aqueous solution , partition equilibrium , chromatography , partition coefficient , organic chemistry , equilibrium constant , amylose , inorganic chemistry
The inuence of starch and amylopectin (0, 1, 2, 3, 4 and 5% w/v) in aqueous model food systems was evaluated for 20 volatile avour compounds. To understand the inuence of the gelling agents on the thermodynamic and kinetic component of volatile avour release, the release of six alcohols, ve ketones, four esters, three aldehydes, one sulphur compound and one terpene was determined under equilibrium conditions and mouth conditions. For equilibrium analysis, the air/product partition coefcients of the compounds were determined by equilibrium headspace gas chromatography. Under mouth conditions, the avour released in a model mouth system was analysed by gas chromatography–mass spectrometry. Both gelling agents and their concentration affected the release of the volatile compounds signicantly, resulting in a distortion of the avour composition. Under equilibrium conditions, starch showed greater avour retention than amylopectin. Under mouth conditions the opposite was observed; amylopectin affected avour release more than starch. Both functional group and chain length of the avour compounds inuenced the effect of the gelling agent. Since the effects of the gelling agents differed under mouth and equilibrium conditions, it is conceivable that the kinetic component of avour release is of greater importance for the effect of these gelling agents on volatile avour release than the thermodynamic component. Copyright © 2003 John Wiley & Sons, Ltd.