GC evaluation of flavour compounds sorption from water solutions by corn starch cryotextures obtained by freezing.
Sorption of essential oil aroma components, n-alcohols and linalool by starch corn cryotexture was studied. Results show that terpene hydrocarbons of Rosmarinus officinalis L. essential oil are sorbed quantitatively from 0.05% water solution by cryotexture due to hydrophobic interactions with starch polysaccharides. Aroma compounds with oxygen atoms within the molecule are sorbed two times less. A templating effect with glucose, sucrose, maltose and some essential oil components was observed. Sorption of n-alcohols C4, C6, C8, linalool and their mixture with alkyl acetates in concentration 0.5-15 mmol/l was carried out. Individual octanol is sorbed by cryotexture on 88%, hexanol on 20%, linalool on 25%. Butanol is not sorbed at the chosen concentration. Synergism in sorption of hexanol from mixture with octanol and alkyl acetates was observed, while a suppression effect of octanol sorption was found for the same mixture.
Golovnya
R V
RV
Russian Academy of Sciences, Institute of Biochemical Physics, Moscow, Russia.
Misharina
T A
TA
Terenina
M B
MB
D000327:Adsorption; D000438:Alcohols / Q000737:chemistry; D002849:Chromatography, Gas; D005421:Flavoring Agents / Q000737:chemistry*; D005615:Freezing; D005947:Glucose / Q000737:chemistry; D008320:Maltose / Q000737:chemistry; D008855:Microscopy, Electron, Scanning; D009812:Odorants / Q000032:analysis; D009822:Oils, Volatile / Q000737:chemistry; D012996:Solutions; D013213:Starch / Q000737:chemistry*; D013395:Sucrose / Q000737:chemistry; D014867:Water; D003313:Zea mays / Q000737:chemistry*
D000438:Alcohols; D005421:Flavoring Agents; D009822:Oils, Volatile; D012996:Solutions; D014867:Water; D013395:Sucrose; D008320:Maltose; D013213:Starch; D005947:Glucose