Effect of xanthan on flavor release from thickened viscous food model systems

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 9, 2005, Pages 3577-3583

  Bylaite, Egle ^a   Adler Nissen, Jens ^a   Meyer, Anne S ^a  

^a TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

Author keywords

Aroma; Diffusion; Partition coefficients; Polysaccharides; Release rate constant; Thickeners; Viscosity; xanthan

Indexed keywords

BACTERIAL POLYSACCHARIDE; FOOD ADDITIVE; XANTHAN;

ARTICLE; FOOD ANALYSIS; GAS CHROMATOGRAPHY; METHODOLOGY; ODOR; VISCOSITY; VOLATILIZATION;

CHROMATOGRAPHY, GAS; FOOD ADDITIVES; FOOD ANALYSIS; ODORS; POLYSACCHARIDES, BACTERIAL; VISCOSITY; VOLATILIZATION;

EID: 19944386594     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf048111v     Document Type: Article

References (31)

1. Baines, Z. V.; Morris, E. R. Suppression of perceived flavour and taste by food hydrocolloids. In Food Colloids; Bee, R. D., Richmond, P., Mingens, J., Eds.; Royal Society of Chemistry: Cambridge, U.K., 1989; pp 184-192.
2. González-Tomás, L.; Carbonell, I.; Costell, E. Influence of type, concentration and flow behaviour of hydrocolloid solutions on aroma perception. Eur. Food Res. Technol. 2004, 218, 248-252.
3. Cook, D.; Linforth, R. S. T.; Taylor, A. Effects of hydrocolloid thickeners on the perception of savory flavors. J. Agric. Food Chem. 2003, 51, 3067-3072.
4. Hollowood, T. A.; Linforth, R. S. T.; Taylor, A. J. The effect of viscosity on the perception of flavour. Chem. Senses 2002, 27, 583-591.
5. Guichard, E.; Issanchou, S.; Descourvieres, A.; Etievant, P. Pectin concentration, molecular weight and degree of esterification: influence on volatile composition and sensory characteristics of strawberry jam. J. Food Sci. 1991, 56, 1621-1627.
6. Roberts, D. D.; Elmore, J. S.; Langley, K. R.; Bakker, J. Effects of sucrose, guar gum, and carboxymethylcellulose on the release of volatile flavor compounds under dynamic conditions. J. Agric. Food Chem. 1996, 44, 1321-1326.
7. Yven, C.; Guichard, E.; Giboreau, A.; Roberts, D. D. Assessment of interactions between hydrocolloids and flavor compounds by sensory, headspace and binding methodologies. J. Agric. Food Chem. 1998, 48, 1510-1514.
8. Rega, B.; Guichard, E.; Voilley, A. Flavour release from pectin gels: effects of texture, molecular interactions and aroma compounds diffusion. Sci. Aliments 2002, 22, 235-248.
9. Guichard, E.; Etiévant, P. Measurement of interactions between polysaccharides and flavour compounds by exclusion size chromatography: advantages and limits. Nahrung 1998, 6, 376-379.
10. Secouard, S.; Malhiac, C.; Grisel, M.; Decroix, B. Release of limonene from polysaccharide matrices: viscosity and synergy effect. Food Chem. 2003, 82, 227-234.
11. Juteau, A.; Doublier, J. L.; Guichard, E. Flavor release from t-carrageenan matrices: a kinetic approach. J. Agric. Food Chem. 2004, 52, 1621-1629.
12. Bylaite, E.; Ilgūnaitė, Ž.; Meyer, A. S.; Adler-Nissen, J. Influence of λ-carrageenan on the release of systematic series of volatile flavor compounds from viscous food model systems. J. Agric. Food Chem. 2004, 52, 3542-3549.
13. De Roos, K. B. Physiochemical models of flavor release from foods. In Flavor Release; Roberts, D. D.; Taylor, A., Eds.; American Chemical Society: Washington, DC, 2000; pp 126-141.
14. Darling, D. F.; Williams, D.; Yendle, P. Physico-chemical interactions involved in aroma transport processes from solution. In Interactions of Food Components; Birch, G. G., Lindley, M. G., Eds.; Elsevier Applied Science Publishers: New York, 1986; pp 165-188.
15. Bylaite, E.; Meyer, A. S.; Adler-Nissen, J. Changes in macro-scopic viscosity do not affect the release of aroma aldehydes from a pectinaceous food model system of low sucrose content. J. Agric. Food Chem. 2003, 51, 8020-8026.
16. Braudo, E. E.; Plashchina, I. G.; Kobak, V. V.; Golovnya, R. V.; Zhuravleva, I. L.; Krikunova, N. I. Interactions of flavor compounds with pectic substances. Nahrung 2000, 3, 173-177.
17. Götz, J.; Zick, K.; Hinrichs, R.; Weisser, H. Characterisation of carrageenan and whey protein gels using NMR PGSTE diffusion experiments. Eur. Food Res. Technol. J. 2004, 218, 323-332.
18. Urlacher, B.; Dalbe, B. Xanthan gum. In Thickening and Gelling Agents for Food; Imeson, A., Ed.; Blackie Academic and Proffesional; Glasgow, Scotland, 1992; pp 202-226.
19. Rodd, A. B.; Dunstan, D. E.; Boger, D. V. Characterisation of xanthan gum solutions using dynamic light scattering and rheology. Carbohydr. Polym. 2000, 42, 159-174.
20. Kolb, B.; Ettre, L. Static Headspace-Gas Chromatography. Theory and Practice; Wiley-VCH: New York, 1997.
21. Roberts, D. D.; Acree, T. E. Simulation of retronasal aroma using a modified headspace technique: investigating the effects of saliva, temperature, shearing, and oil on flavor release. J. Agric. Food Chem. 1995, 43, 2179-2186.
22. Cross, M. M. Rheology of non-Newtonian fluids: a new flow equation for pseudoplastic systems. J. Colloid. Sci. 1965, 20, 417.
23. Morris, E. R. Polysaccharide rheology and in-mouth perception. In Food Polysaccharides and Their Applications; Stephen, A. M., Ed.; Dekker: New York, 1995; pp 517-543.
24. Milas, M.; Rinaudo, M.; Knipper, M.; Schuppiser, J. L. Flow and viscoelastic properties of xanthan gum solutions. Macromolecules 1990, 23, 2506-2511.
25. Coviello, T.; Kajiwara, K.; Burchard, V.; Dentini, M.; Crescenzi, V. Solution properties of xanthan. 1. Dynamic and static light scattering from native and modified xanthans in dilute solutions. Macromolecules 1986, 19, 159-174.
26. o] master curves. Carbohydr. Polym. 1997, 34, 385-394.
27. Schober, A.; Peterson, D. Flavor release and perception in hard candy: influence of flavor compound-compound interactions. J. Agric. Food Chem. 2004, 52, 2623-2627.
28. Guichard, E.; Langourieux, S. Interactions between β-lacto-globulin and flavour compounds. Food Chem. 2000, 71, 301-308.
29. Capron, I.; Brigand, G.; Muller, G. About the native and renatured conformation of xanthan exopolysaccharide. Polymer 1997, 21, 5289-5295.
30. De Roos, K. B. Effect of texture and microstructure on flavour retention and release. Int. Dairy J. 2003, 13, 593-605.
31. Rekker, R. F. The hydrophobic fragmental constant. Its derivation and application, a means of characterizing membrane systems. In Pharmacochemistry Library; Nauta, W. T., Rekker, R. F., Eds.; Elsevier Scientific Publishing: Amsterdam, The Netherlands, 1977; Vol. 1.