title: Model studies on the influence of matrix type and storage environment on the stability of a model aroma mixture during storage.
abstract: The objective of this study was to investigate the effect of oxygen in the storage atmosphere on the degradation of model compounds when present in water or a medium chain triglyceride (MCT) matrix. A model aroma compound mixture was prepared in oil (MCT) or water, and it was then stored under either an ambient air or argon atmosphere containing respectively ca. 20% and <0.5% residual oxygen. Samples were analyzed by SPME-GC/MS to determine the relative stability over time of different classes of aroma compounds. The low-oxygen atmosphere appeared to have a significant protective effect on sulfur compounds, aldehydes, and ketones in oil but a detrimental influence on pyrroles. Data showed little influence of the atmosphere for these compounds in water. In addition, the type of matrix had a significant effect (P < 0.05) on the stability of aldehydic, ester, and pyrrole compounds. These compounds were more stable in MCT than in water.
authors.affiliation: Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Avenue, St. Paul, Minnesota 55108, USA. lecle003@umn.edu
authors.forename: Segolene
authors.initials: S
authors.lastname: Leclercq
authors.forename: Gary A
authors.initials: GA
authors.lastname: Reineccius
authors.forename: Christian
authors.initials: C
authors.lastname: Milo
mesh_terms: D004355:Drug Stability; D005519:Food Preservation / Q000379:methods*; D008401:Gas Chromatography-Mass Spectrometry; D009812:Odorants / Q000032:analysis*; D010100:Oxygen / Q000032:analysis; D014280:Triglycerides; D014835:Volatilization; D014867:Water
chemical_list: D014280:Triglycerides; D014867:Water; D010100:Oxygen