title: Aroma behaviour during steam cooking within a potato starch-based model matrix.
abstract: To help understand the organoleptic qualities of steam cooked foods, the kinetics of aroma release during cooking in a potato starch based model matrix was studied. Behaviour of components having a major impact in potato flavour were studied using solid phase micro extraction-gas chromatography (SPME-GC). Evolution of microstructure of potato starch model-matrix during steam cooking process was analyzed using environmental scanning electron microscopy (ESEM). Both aroma compounds that are naturally present in starch matrix and those that were added were analyzed. Both the aroma compounds naturally presented and those added had different behaviour depending on their physico-chemical properties (hydrophobicity, saturation vapour pressure, molecular weight, etc.). The physical state of potato starch influences of the retention of aromatized matrix with Starch gelatinization appearing to be the major phenomenon influencing aroma release.
authors.affiliation: PAM-PAPC Food Processing and Physico-chemistry Laboratory, 1 esplanade Erasme, Université de Bourgogne - Agrosup Dijon, F-21000 Dijon, France.
authors.forename: Emilie
authors.initials: E
authors.lastname: Descours
authors.forename: Alicia
authors.initials: A
authors.lastname: Hambleton
authors.forename: Mia
authors.initials: M
authors.lastname: Kurek
authors.forename: Fréderic
authors.initials: F
authors.lastname: Debeaufort
authors.forename: Andrée
authors.initials: A
authors.lastname: Voilley
authors.forename: Anne-Marie
authors.initials: AM
authors.lastname: Seuvre
mesh_terms: D003296:Cooking / Q000379:methods*; D008855:Microscopy, Electron, Scanning; D009812:Odorants; D011198:Solanum tuberosum / Q000648:ultrastructure; D013213:Starch / Q000737:chemistry; D013227:Steam
chemical_list: D013227:Steam; D013213:Starch