title: Sorption of volatile flavor compounds by microcellular cereal starch.
abstract: Wheat starch based microcellular foam (MCF) forms of (dry) starch possess a significant percentage of micropores in the range of 5-14 A. The present study confirmed earlier preliminary studies that MCF starch (in a 0.25-1.0 mm diameter bead form) is effective in sorbing and lowering the headspace partial pressure of many volatile compounds in a manner similar (although less efficient) to that exhibited by other microcavity sorbants such as charcoal. It was found that the proportion of polar compounds sorbed was much greater than the proportion of nonpolar compounds. A major portion of the sorbed volatile compound was readily displaced from the MCF microcellular starch by the addition of water. These properties make this form of edible starch a potential useful carrier of flavor compounds for dried foods.
authors.affiliation: Western Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, 800 Buchanan Street, Albany, California 947l0.
authors.forename: R G
authors.initials: RG
authors.lastname: Buttery
authors.forename: G M
authors.initials: GM
authors.lastname: Glenn
authors.forename: D J
authors.initials: DJ
authors.lastname: Stern
mesh_terms: D000327:Adsorption; D002849:Chromatography, Gas; D002523:Edible Grain / Q000737:chemistry*; D005421:Flavoring Agents / Q000737:chemistry*; D006801:Humans; D010313:Partial Pressure; D013213:Starch / Q000737:chemistry*; D014835:Volatilization
chemical_list: D005421:Flavoring Agents; D013213:Starch