title: Off-flavour masking of secondary lipid oxidation products by pea dextrin.
abstract: The aim of the present study was to evaluate the off-flavour masking potential of pea dextrin (PD) in emulsions rich in ω-3 and ω-6-fatty acids in comparison with maltodextrin (MD) and 2-hydroxypropyl-β-cyclodextrin (HPBCD). After optimisation of the homogenisation procedure, stable emulsions were prepared and stored for up to eight weeks. The development of six secondary lipid oxidation products: propanal, 1-penten-3-one, 1-penten-3-ol, hexanal, (E,E)-2,4-heptadienal and (E,Z)-2,6-nonadienal, was monitored via headspace gas chromatography after solid-phase microextraction. Sensory evaluation of the emulsions was performed by a trained panel. PD already showed masking properties for propanal, 1-penten-3-one, hexanal and (E,E)-2,4-heptadienal during validation of the gas chromatographic analysis, but not for 1-penten-3-ol or (E,Z)-2,6-nonadienal. During storage, the course of lipid oxidation was similar in all emulsions as concluded from the hydroperoxide value. Results from the sensory evaluation confirmed a masking of rancid off-flavour. In conclusion, pea dextrin is suitable for masking off-flavour resulting from early stages of lipid oxidation.
authors.affiliation: Beuth University of Applied Sciences Berlin, Department of Life Sciences and Technology, Luxemburger Straße 10, 13353 Berlin, Germany. Electronic address: sandra.boettcher@campus.tu-berlin.de.
authors.forename: S
authors.initials: S
authors.lastname: Böttcher
authors.affiliation: Beuth University of Applied Sciences Berlin, Department of Life Sciences and Technology, Luxemburger Straße 10, 13353 Berlin, Germany.
authors.forename: U
authors.initials: U
authors.lastname: Steinhäuser
authors.affiliation: Institute of Food Technology and Food Chemistry, Department of Food Technology and Food Material Science, Technische Universität Berlin, Königin-Luise-Str. 22, 14195 Berlin, Germany.
authors.forename: S
authors.initials: S
authors.lastname: Drusch
mesh_terms: D000073738:2-Hydroxypropyl-beta-cyclodextrin; D000447:Aldehydes; D000466:Alkadienes; D003505:Cyclodextrins / Q000737:chemistry*; D003912:Dextrins / Q000737:chemistry; D004655:Emulsions / Q000737:chemistry; D015525:Fatty Acids, Omega-3; D005260:Female; D005421:Flavoring Agents / Q000032:analysis; D008401:Gas Chromatography-Mass Spectrometry; D006801:Humans; D006861:Hydrogen Peroxide / Q000737:chemistry; D008055:Lipids / Q000737:chemistry; D008297:Male; D010084:Oxidation-Reduction; D010100:Oxygen / Q000737:chemistry; D018532:Pisum sativum / Q000737:chemistry*; D011134:Polysaccharides / Q000737:chemistry; D052617:Solid Phase Microextraction; D013649:Taste; D014867:Water / Q000737:chemistry; D047392:beta-Cyclodextrins / Q000737:chemistry*
chemical_list: D000447:Aldehydes; D000466:Alkadienes; D003505:Cyclodextrins; D003912:Dextrins; D004655:Emulsions; D015525:Fatty Acids, Omega-3; D005421:Flavoring Agents; D008055:Lipids; D011134:Polysaccharides; D047392:beta-Cyclodextrins; D014867:Water; D000073738:2-Hydroxypropyl-beta-cyclodextrin; C097196:2,6-nonadienal; C008315:maltodextrin; D006861:Hydrogen Peroxide; D010100:Oxygen; C502503:2,4-heptadienal
keywords: Cyclodextrin; Emulsion; Gas chromatography; Sensory evaluation; Volatiles