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EFFECT OF HYDROCOLLOIDS AND VISCOSITY ON FLAVOR AND ODOR INTENSITIES OF AROMATIC FLAVOR COMPOUNDS *
Author(s) -
PANGBORN ROSE MARIE,
SZCZESNIAK ALINA S.
Publication year - 1974
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.1974.tb00857.x
Subject(s) - flavor , odor , chemistry , food science , butyric acid , citric acid , xanthan gum , acetaldehyde , diacetyl , viscosity , organic chemistry , rheology , materials science , ethanol , composite material
. This study was undertaken to determine the flavor‐ and odor‐modifying effects of low concentrations of five selected food hydrocolloids (hydroxypropylcellulose, sodium alginate, xanthan, and sodium carboxymethylcellulose of low and medium viscosity types) on typical flavor compounds. The flavorants, representing polar/non‐polar and low/high boiling compounds, were: acetaldehyde, acetophenone, butyric acid and dimethyl sulfide. Their effects on both oral and Brookfield viscosities were also measured. Only one flavorant had a significant and consistent effect on viscosity of the hydrocolloids; butyric acid reduced both physical and oral viscosity, primarily of CMC‐M, sodium alginate and xanthan gums. This was similar to the previously reported effect of citric acid ( J. Texture Studies 4 , 224, 1973). In general, addition of hydrocolloids decreased both the odor and the flavor intensities, with dimethyl sulfide being affected the most and acetophenone the least. The flavor of butyric acid was affected by more hydrocolloids than was its odor. Acetaldehyde represented an interesting case in that the general effect of the hydrocolloids was to reduce its odor but to increase its flavor. Overall, the effects were independent of viscosity and specific for the gum/odorant combination. A relationship may be postulated between the physico‐chemical nature of the odorant and the frequency/intensity of the observed effects.