Naslov
Aroma behaviour during steam cooking within a potato starch-based model matrix

Autori
Descours, Emilie ; Hambleton, Alicia ; Kurek, Mia ; Debeaufort, Frederic ; Voilley, Andree ; Seuvre, Anne-Marie

Izvornik
Carbohydrate polymers (0144-8617) 95 (2013), 1; 560-568

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
potato starch; steam cooking; aroma compounds; aromatization; mMicrostructural changes

Sažetak
To help understand the organoleptic qualities of steam cooked foods, the kinetics of aroma release during cooking in a potato starch based model matrix was studied. Behaviour of components having a major impact in potato flavour were studied using solid phase micro extraction-gas chromatography (SPME-GC). Evolution of microstructure of potato starch model-matrix during steam cooking process was analyzed using environmental scanning electron microscopy (ESEM). Both aroma compounds that are naturally present in starch matrix and those that were added were analyzed. Both the aroma compounds naturally presented and those added had different behaviour depending on their physico-chemical properties (hydrophobicity, saturation vapour pressure, molecular weight, etc.). The physical state of potato starch influences of the retention of aromatized matrix with Starch gelatinization appearing to be the major phenomenon influencing aroma release.

Izvorni jezik
Engleski

Znanstvena područja
Kemija, Biotehnologija, Prehrambena tehnologija

POVEZANOST RADA