title: Retention/release equilibrium of aroma compounds in fat-free dairy gels.
abstract: BACKGROUND
  The replacement of fat by thickeners in fat-free yogurts leads to an important modification of aroma compound partitioning, with an impact on aroma perception. Investigation of retention/release equilibria allows a good understanding of aroma compound behaviour depending on food composition.
  
  
  RESULTS
  Vapour/liquid equilibria of ten aroma compounds (two esters, two ketones, three aldehydes and three alcohols) in several media were studied to investigate the influence of pectin addition to fat-free dairy gel on the retention/release equilibrium. The partition coefficient of each aroma compound was measured by headspace analysis at equilibrium in six media (pure water, low-methoxylated pectin gels and dairy gels with or without added pectin). The release of aroma compounds was similar in the aqueous media (pure water and pectin gels) on the one hand and in the dairy gels on the other hand. However, a trend to greater release occurred with the addition of pectin in both cases. Four aroma compounds were more retained in dairy gels than in water and pectin gels. No relationship appeared between retention and either the chemical function or hydrophobicity (logP values) for the entire set. However, several subsets showed a linear correlation between K and logP values.
  
  
  CONCLUSIONS
  These results suggest that other structural properties than hydrophobicity are probably involved, changing the retention/release behaviour of aroma compounds according to the matrix composition. In order to probe the interactions, further experiments with a larger set of aroma compounds followed by molecular modelling interpretation are needed.
authors.affiliation: INRA, UMR 1129 FLAVIC, Dijon, France.
authors.forename: Yacine
authors.initials: Y
authors.lastname: Merabtine
authors.forename: Samuel
authors.initials: S
authors.lastname: Lubbers
authors.forename: Isabelle
authors.initials: I
authors.lastname: Andriot
authors.forename: Anne
authors.initials: A
authors.lastname: Tromelin
authors.forename: Elisabeth
authors.initials: E
authors.lastname: Guichard
mesh_terms: D003611:Dairy Products / Q000032:analysis*; D004041:Dietary Fats / Q000032:analysis*; D005782:Gels; D057927:Hydrophobic and Hydrophilic Interactions; D007700:Kinetics; D010368:Pectins / Q000737:chemistry; D044367:Phase Transition; D055549:Volatile Organic Compounds / Q000008:administration & dosage / Q000737:chemistry*
chemical_list: D004041:Dietary Fats; D005782:Gels; D055549:Volatile Organic Compounds; D010368:Pectins