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Die Bindung flüchtiger Aromastoffe an Stärke
Author(s) -
Maier H. G.,
Bauer A.
Publication year - 1972
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19720240402
Subject(s) - amylopectin , amylose , chemistry , dextrin , starch , aroma , organic chemistry , hexane , chromatography , food science
Abstract The Binding of volatile Aroma Compounds by Starch. The sorption of volatile aliphatic alcohols, aldehydes, ketones, esters, amines, of some aromatic and heteroaromatic compounds by starch, amylose, amylopectin, dextrin and glucose was investigated with gravimetric, IR‐ and UV‐spectrophotometric methods. Dry starch swells with ethanol and n‐butylamin to a great extent, with ethyl acetate to a very small one, with n‐hexane not at all. Humid starch sorbs greater amounts of aroma compounds, depending of the water content. The most aroma compounds may be bound by hydrogen bonds. Inclusion is found by drying under suitable conditions. The sorbed amounts by amylose and amylopectin do not differ very much. A very tight binding is observed after mixing aroma compounds with amylose, not with amylopectin. Dextrin and especially glucose are sorbing smaller amounts than starch in water containing systems.