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Retention/release equilibrium of aroma compounds in fat‐free dairy gels
Author(s) -
Merabtine Yacine,
Lubbers Samuel,
Andriot Isabelle,
Tromelin Anne,
Guichard Elisabeth
Publication year - 2010
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.3949
Subject(s) - aroma , pectin , chemistry , aroma compound , partition coefficient , food science , chromatography , aqueous solution , ethyl hexanoate , organic chemistry
BACKGROUND: The replacement of fat by thickeners in fat‐free yoghurts leads to an important modification of aroma compound partitioning, with an impact on aroma perception. Investigation of retention/release equilibria allows a good understanding of aroma compound behaviour depending on food composition. RESULTS: Vapour/liquid equilibria of ten aroma compounds (two esters, two ketones, three aldehydes and three alcohols) in several media were studied to investigate the influence of pectin addition to fat‐free dairy gel on the retention/release equilibrium. The partition coefficient of each aroma compound was measured by headspace analysis at equilibrium in six media (pure water, low‐methoxylated pectin gels and dairy gels with or without added pectin). The release of aroma compounds was similar in the aqueous media (pure water and pectin gels) on the one hand and in the dairy gels on the other hand. However, a trend to greater release occurred with the addition of pectin in both cases. Four aroma compounds were more retained in dairy gels than in water and pectin gels. No relationship appeared between retention and either the chemical function or hydrophobicity (log P values) for the entire set. However, several subsets showed a linear correlation between K and log P values. CONCLUSION: These results suggest that other structural properties than hydrophobicity are probably involved, changing the retention/release behaviour of aroma compounds according to the matrix composition. In order to probe the interactions, further experiments with a larger set of aroma compounds followed by molecular modelling interpretation are needed. Copyright © 2010 Society of Chemical Industry