Effect of Food Emulsifiers on Aroma Release.
This study aimed to determine the influence of different emulsifiers or xanthan-emulsifier systems on the release of aroma compounds. Solid-phase microextraction (SPME) and GC-MS were used to study the effects of varying concentrations of xanthan gum, sucrose fatty acid ester, Tween 80 and soybean lecithin on the release of seven aroma compounds. The effects of the emulsifier systems supplemented with xanthan gum on aroma release were also studied in the same way. The results showed varying degrees of influence of sucrose fatty acid ester, soybean lecithin, Tween 80 and xanthan gum on the release of aroma compounds. Compared with other aroma compounds, ethyl acetate was more likely to be conserved in the solution system, while the amount of limonene released was the highest among these seven aroma compounds. In conclusion, different emulsifiers and complexes showed different surface properties that tend to interact with different aroma molecules. The present studies showed that the composition and structure of emulsifiers and specific interactions between emulsifiers and aroma molecules have significant effects on aroma release.
Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China. lijiajia@webmail.hzau.edu.cn.
Jia-Jia
JJ
Li
Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China. dongman@webmail.hzau.edu.cn.
Man
M
Dong
Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China. ilsdln@163.com.
Yan-Long
YL
Liu
Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China. zhanglulu@webmail.hzau.edu.cn.
Lu-Lu
LL
Zhang
Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China. zhangyan1105@webmail.hzau.edu.cn.
Yan
Y
Zhang
Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China. yangziyu@webmail.hzau.edu.cn.
Zi-Yu
ZY
Yang
Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China. renjingnan@webmail.hzau.edu.cn.
Jing-Nan
JN
Ren
Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China. pansiyi@mail.hzau.edu.cn.
Si-Yi
SY
Pan
Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China. fangang@mail.hzau.edu.cn.
Gang
G
Fan
D045703:Emulsifying Agents / Q000737:chemistry*; D005503:Food Additives / Q000737:chemistry*; D005525:Food-Processing Industry; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods; D054709:Lecithins / Q000737:chemistry; D009812:Odorants / Q000032:analysis*; D011135:Polysaccharides, Bacterial / Q000737:chemistry; D011136:Polysorbates / Q000737:chemistry; D052617:Solid Phase Microextraction / Q000379:methods; D013025:Glycine max / Q000737:chemistry*; D013395:Sucrose / Q000737:chemistry; D013499:Surface Properties
D045703:Emulsifying Agents; D005503:Food Additives; D054709:Lecithins; D011135:Polysaccharides, Bacterial; D011136:Polysorbates; D013395:Sucrose; C002563:xanthan gum
GC-MS; SPME; aroma release; emulsifiers; xanthan gum