Transfer of aroma compounds through the lipidic-aqueous interface in a complex system.
The transfer kinetics of aroma compounds from the aqueous phase to the lipidic phase (miglyol) and from miglyol to the aqueous phase have been studied in the presence or absence of a protein, beta-lactoglobulin, and at different pH values. In the presence of beta-lactoglobulin, the transfer at the interface from the aqueous to the lipidic phase decreases, with a greater effect of the presence of the protein at pH 3 than at pH 6. This barrier effect of the protein plays a role in the transfer of the aroma compounds between the different phases of the matrix.
Seuvre
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Ecole Nationale Supérieure de Biologie Appliquée à la Nutrition et à l'Alimentation, Université de Bourgogne, 1 Esplanade Erasme, 21000 Dijon, France.
Espinosa Diaz
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MA
Voilley
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A
D000447:Aldehydes / Q000032:analysis; D001547:Benzaldehydes / Q000032:analysis; D006863:Hydrogen-Ion Concentration; D007700:Kinetics; D007782:Lactoglobulins; D009812:Odorants / Q000032:analysis*; D000439:Pentanols / Q000032:analysis; D014280:Triglycerides
D000447:Aldehydes; D001547:Benzaldehydes; D007782:Lactoglobulins; D000439:Pentanols; D014280:Triglycerides; C032175:benzaldehyde; C020377:isoamyl acetate