Naslov
Retention of aroma compounds: an interlaboratory study on the effect of the composition and the structure of food matrices

Autori
Kopjar, Mirela ; Andriot, Isabelle ; Souchon, Isabelle ; Guichard, Elisabeth

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Abstracts book - 14th World Congress of Food Science and Technology „ Food for Health and Wellbeing-Where Tradition Meets the Future“ / - , 2008, 128-128

Skup
14th World Congress of Food Science and Technology „ Food for Health and Wellbeing-Where Tradition Meets the Future“

Mjesto i datum
Šangaj, Kina, 19.10.2008. - 23.10.2008

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
partition coefficients; aroma compounds; water; different matrices

Sažetak
The composition and structure of the food matrix has a strong influence on aroma release and aroma perception. However data from the literature are not comparable because of the diversity of aroma compounds and experimental conditions. An interlaboratory study was done using the same aroma compounds and the same methodologies to measure partition coefficients in water at different temperatures and in food matrices varying in their composition and/or structure. The phase ratio variation method (PRV) was used to determine gas/matrix partition coefficients of aroma compounds in water at different temperatures (4 to 50 °C) and in food matrices (3 yogurts varying in protein composition and structure, 3 model cheeses varying in structure, 5 model gels varying in hydrocolloid composition). Gas/water partition coefficient (K) were calculated and for all investigated aroma compounds a high or very high correlation was found between ln K and 1/T, according to the Arrhenius equation. A comparison between gas/water and gas/matrix partition coefficients allowed determination of aroma compounds retention in the different food matrices. In yogurt, the retention of the more hydrophobic esters, limonene, hexanal and linalool was very high. These compounds are less retained in model gels and model cheeses. This can be explained by the presence of proteins in higher amount in yogurt. Ethyl acetate, which is more polar, was more released from the different matrices than from water. Diacetyl was released from yogurt but retained in model gels and reverse tendency was observed for cis-3-hexenol. A better knowledge of the retention of aroma compounds in these matrices is important for food product formulation.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA