Effect of xanthan gum on the release of strawberry flavor in formulated soy beverage.
The effects of xanthan gum on the release of strawberry flavor compounds in formulated soy protein isolate (SPI) beverage were investigated by headspace gas chromatography (GC). Seven strawberry flavor compounds (limonene, ethyl hexanoate, (Z)-3-hexenyl acetate, ethyl 2-methylbutanoate, ethyl butanoate, (Z)-3-hexen-1-ol and diacetyl) could be detected by GC and hence analyzed the gas-matrix partition coefficients (K). The release of flavor compounds was restrained in SPI and/or xanthan gum solution. The retention of (Z)-3-hexen-1-ol, limonene and diacetyl significantly changed (p<0.05) with increasing xanthan gum concentrations. Presence of any other esters led to suppression of the release of ester compounds in water and SPI solution. The less-volatiles (γ-decalactone, methyl cinnamate, hexanoic acid, 2-methyl butyric acid and furaneol) accelerated the release of ester compounds to some extent in different matrices. The above results demonstrated that presence of SPI and xanthan gum could bring about an imbalance in the strawberry flavor.
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China.
Jiao
J
Xu
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China. Electronic address: zyhe@jiangnan.edu.cn.
Zhiyong
Z
He
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China.
Maomao
M
Zeng
School of Life Science and Engineering, Henan University of Urban Construction, Pingdingshan, Henan 467036, PR China.
Bingbing
B
Li
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China.
Fang
F
Qin
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China.
Linxiang
L
Wang
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China.
Shengfang
S
Wu
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, PR China. Electronic address: chenjie@jiangnan.edu.cn.
Jie
J
Chen
D001628:Beverages; D031985:Fragaria / Q000737:chemistry*; D011135:Polysaccharides, Bacterial / Q000737:chemistry*; D041942:Soy Milk / Q000737:chemistry*
D011135:Polysaccharides, Bacterial; C002563:xanthan gum
(Z)-3-hexenol (PubChem CID: 5281167); (Z)-3-hexenyl acetate (PubChem CID: 5363388); 2-Methyl butyric acid (PubChem CID: 8314); Diacetyl (PubChem CID: 650); Ethyl 2-methylbutanoate (PubChem CID: 24020); Ethyl butanoate (PubChem CID: 7762); Ethyl hexanoate (PubChem CID: 31265); Furaneol (PubChem CID: 19309); Hexanoic acid (PubChem CID: 8892); Limonene (PubChem CID: 22311); Methyl cinnamate (PubChem CID: 637520); Phase ratio variation method; Release; Soy protein isolate; Strawberry flavor compounds; Xanthan gum; γ-Decalactone (PubChem CID: 12813)