Multivariate analysis of the influence of pectin, white syrup, and citric acid on aroma concentration in the headspace above pectin gels.
Pectin gels consist of polysaccharide networks surrounded by water. The gel networks can prevent release of aroma molecules from the gel to the gas phase above. In this study static headspace measurements were performed to correlate aroma concentration in the gas phase above pectin gels to different amounts of the gel ingredients. As a consequence, aroma concentration in the headspace in relation to gel texture, as characterized by rheology measurements, was also studied. Aroma concentration in the headspace above strong gels was low, due to entrapment of aroma molecules within the gel structure. Viscous solutions generally gave a high aroma concentration in the headspace, but owing to a complex matrix, this was lowered when large amounts of the gel ingredients were added. However, a high correlation between interaction terms and square terms of design variables and rheology parameters with aroma compounds indicated nonlinear and complex relationships.
Hansson
Annika
A
The Swedish Institute for Food and Biotechnology (SIK), P.O. Box 5401, S-402 29 Göteborg, Sweden. ahn@sik.se
Leufvén
Anders
A
Pehrson
Kerstin
K
Stenlöf
Bo
B
D000704:Analysis of Variance; D002849:Chromatography, Gas; D019343:Citric Acid / Q000494:pharmacology*; D005524:Food Technology; D005782:Gels / Q000737:chemistry; D009812:Odorants / Q000032:analysis*; D010368:Pectins / Q000737:chemistry / Q000494:pharmacology*; D012212:Rheology; D012996:Solutions
D005782:Gels; D012996:Solutions; D019343:Citric Acid; D010368:Pectins