Partition and release of 21 aroma compounds during storage of a pectin gel system.
The increasing popularity of low-fat products increases the need for a better understanding of how flavor release is affected by partial substitution of fat with hydrocolloids. Partitioning and release of aroma compounds from four pectin gels with different compositions were studied with static headspace and with a model mouth. Air/product partition coefficients determine the potential extent of aroma release, and mass transfer determines the rate at which aroma compounds are released to the vapor phase. This study showed that the gel network had large effects on the partition of aroma compounds between the gel and vapor phase. The specific properties of the aroma compounds were also of importance for the air/gel partition. Storage of the four gels showed that one of the weaker gels was influencing the concentration of aroma compounds in the headspace, probably caused by formation of a denser network over time.
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
van Ruth
Saskia
S
D000388:Air / Q000032:analysis; D055598:Chemical Phenomena; D002627:Chemistry, Physical; D002849:Chromatography, Gas / Q000379:methods; D005519:Food Preservation; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods; D005782:Gels / Q000737:chemistry*; D009812:Odorants / Q000032:analysis*; D010368:Pectins / Q000737:chemistry*
D005782:Gels; D010368:Pectins