Kinetic study of the release of aroma compounds in different model food systems

Food Research International

Volumn 40, Issue 4, 2007, Pages 480-492

  Seuvre, Anne Marie ^a,b   Philippe, Ellen ^a   Rochard, Sophie ^c   Voilley, Andrée ^a  

^a UNIVERSITÉ DE BOURGOGNE   (France)

^b IUT   (France)

^c Degussa Flavour and Fruit Systems   (France)

Author keywords

Carbohydrates; Flavour compounds; Headspace gas chromatography; Kinetic; Release; Rheology; Triolein; Volatility

Indexed keywords

CARBOHYDRATES; CARBOXYLIC ACIDS; EMULSIONS; ESTERS; FLAVORS; KETONES;

FLAVOUR COMPOUNDS; HEADSPACE GAS CHROMATOGRAPHY; TRIOLEIN; VOLATILITY;

FOOD PRODUCTS;

FRAGARIA X ANANASSA;

EID: 33947397202     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2006.09.005     Document Type: Article

References (47)

1. Arvisenet G., Voilley A., and Cayot N. Retention of aroma compounds in starch matrices: competitions between aroma compounds towards amylose and amylopectin. Journal of Agricultural and Food Chemistry 50 (2002) 7345-7349
2. Banavara D.S., Rabe S., Krings U., and Berger R.G. Modelling dynamic release from water. Journal of Agricultural and Food Chemistry 50 (2002) 6448-6458
3. Boland A.B., Buhr K., Giannouli P., and Van Ruth S.M. Influence of gelatine, starch, pectin and artificial saliva on the release of 11 flavour compounds from model gel systems. Food Chemistry 86 (2004) 401-411
4. Boutboul A., Giampaoli P., Feigenbaum A., and Ducruet V. Influence of the nature and treatment of starch on aroma retention. Carbohydrate Polymers 47 (2002) 73-82
5. Brauss M.S., Lindforth R.S.T., Cayeux I., Harvey B., and Taylor A.J. Altering the fat content affects flavour release in a model yoghurt system. Journal of Agricultural and Food Chemistry 47 (1999) 2055-2059
6. Bylatte E., Adler-Nissen J., and Meyer A.S. Effect of xanthan on flavour release from thickened viscous food model systems. Journal of Agricultural and Food Chemistry 53 (2005) 3577-3583
7. Carr J., Baloga C., Guinard X., Lawter L., Marty C., and Squire C. The effect of gelling agent type and concentration on flavour release model. In: McGorrin R.J., and Leland J.V. (Eds). Flavour-food interactions (1996), American Chemical Society, Washington, DC 98-108
8. Cayot N., Taisant C., and Voilley A. Release and perception of isoamyl acetate from starch-based food matrix. Journal of Agricultural and Food Chemistry 46 (1998) 3201-3206
9. Decourcelle N., Lubbers S., Vallet N., Rondeau P., and Guichard E. Effect of thickeners and sweeteners on the release of blended aroma compounds in fat-free stirred yoghurt during shear conditions. International Dairy Journal 14 (2004) 783-789
10. De Roos K.B. How lipids influence food flavour. Food Technology 51 (1997) 60-62
11. De Roos K.B., and Wolswinkel K. Non-equilibrium partition model for predicting flavour release in the mouth. In: Maarse H., and van der Heij D.G. (Eds). Trends in Flavour Research (1994), Elsevier Science, Amsterdam 53-57
12. Escher F.E., Nuessli J., and Conde-Petit B. Interactions of flavour compounds with starch in food processing. In: Roberts D., and Taylor A. (Eds). Flavour release vol. 763 (2000), American Chemical Society Symposium, New Orleans 230-245
13. Friel E.N., Lindforth R.S.T., and Taylor A.J. An empirical model to predict the headspace concentration of volatile compounds above solutions containing sucrose. Food Chemistry 71 (2000) 309-317
14. Furia T.E., and Bellanca N. In: Furia T.E., and Bellanca N. (Eds). Fenaroli's Handbook of Flavour Ingredients. 2nd ed. vol. 2 (1975), CRC Press, Cleveland, OH pp. 157, 164, 173, 455
15. Guichard E., Issanchou S., Descourvrieres A., and Etievant P. Pectin concentration, molecular weight and degree of esterification: influence on volatile composition and sensory characteristics of strawberry jams. Journal of Food Science 56 6 (1991) 1621-1627
16. Guichard E., Tromelin A., Juteau A., Rega B., and Roudnitzky N. Physical and chemical interactions involved in several flavour compounds/food matrix systems. In: Le Quéré J.L., and Etiévant P.X. (Eds). Proceedings of the 10th Weurman Flavour Research Symposium: Flavour Research at the Dawn of the Twenty-first Century (2003), Lavoisier, Paris 15-20
17. Guinard J.-X., Wee C., McSunas A., and Fritter D. Flavour release from salad dressing varying in fat and garlic flavour. Food Quality and Preference 13 (2002) 129-137
18. Haahr A.-M., Bredie W.L.P., Stahnke L.H., Jensen B., and Refsgaard H.H.F. Flavour release of aldehydes and diacetyl in oil/in water systems. Food Chemistry 71 (2000) 335-362
19. Hansch C., and Leo A.J. Substituents Constants for Correlation analysis in Chemistry and Biology (1979), John Wiley and Sons Inc, New York
20. Hansson A., Andersson J., and Leufvén A. The effect of sugars and pectin on flavour release from a soft drink-related model system. Food Chemistry 72 (2001) 363-368
21. Hansson A., Leufvén A., Pehrson K., and Stenlöf B. Multivariate analysis of the influence of pectin, white syrup, and citric acid on aroma concentration in the headspace above pectin gels. Journal of Agricultural and Food Chemistry 50 (2002) 3803-3809
22. Hansson A., Leufvén A., and van Ruth S. Partition and release of 21 aroma compounds during storage of a pectin gel. Journal of Agricultural and Food Chemistry 51 (2003) 2000-2005
23. Kälviäinen N., Roininen K., and Tuorila H. Sensory characterisation of texture and flavour of high viscosity gels made with different thickeners. Journal of Texture Studies 31 (2000) 407-420
24. Kinsella J.E. Flavour perception and binding to food components. In: Min D.B., and Smouse T.H. (Eds). Flavour Chemistry of Lipid Foods (1989), American Oil Chemists Society, Champaign, IL 376-403
25. Lamer, T. (1993). Extraction of aroma compounds by pervaporation. Relationship between physicochemical properties of aroma compounds and their transfers trough polydimethylsiloxane membranes. Ph.D. thesis, University of Burgundy, Dijon, France.
26. Lethuaut L., Weel K.G.C., Boelrijk E.M., and Brossard C.D. Flavour perception and aroma release from model dairy desserts. Journal of Agricultural and Food Chemistry 52 (2004) 3478-3485
27. Lubbers S., and Guichard E. The effects of sugars and pectin on flavour release from a fruit pastille model system. Food Chemistry 81 (2003) 269-273
28. Lundgren B., Pangborn R.M., Daget N., Yosida M., Laing D.G., McBride R.L., et al. An interlaboratory study of firmness, aroma, and taste of pectin gels. Lebensmittel-Wissenschaft und Technologie 19 1 (1986) 66-76
29. McNulty P.B., and Karel M. Factors affecting flavour release and uptake in oil-water emulsions I. Release and uptake models. Journal of Food Technology 8 3 (1973) 309-318
30. Morris E.R. Organoleptic properties of food polysaccharides in thickened systems. In: Yalpani M. (Ed). Industrial polysaccharides: Genetic engineering, structure/property relations and applications (1987), Elsevier, Amsterdam 225-238
31. Nahon D.F., Navarro y Koren P.A., Roozen J.P., and Posthymus M.A. Flavour release from mixtures of sodium cyclamate, sucrose, and an orange aroma. Journal of Agricultural and Food Chemistry 46 (1998) 4963-4968
32. Nuessli J., Conde-Petit B., and Escher F. Characterization of amylose flavour complexes by DSC and X-ray diffraction. Food Hydrocolloids 11 (1997) 27-34
33. Perpète P., and Collin S. Influence of beer ethanol content on the wort flavour perception. Food Chemistry 71 (2000) 379-385
34. Philippe, E. (2003). Study the different physicochemical parameters on the retention of aroma compounds by matrices of similar rheological behaviour. Ph.D. thesis, University of Burgundy, Dijon, France.
35. Philippe E., Seuvre A.-M., Colas B., Langendorff V., Schippa C., and Voilley A. Behaviour of flavour compounds in model food systems: a thermodynamic study. Journal of Agricultural and Food Chemistry 51 (2003) 1393-1398
36. Rabe S., Krings U., and Berger R.G. Dynamic flavour release from Miglyol/water emulsions: modelling and validation. Food Chemistry 84 (2004) 117-125
37. Rega B., Guichard E., and Voilley A. Flavour release from pectin gels: effect of texture, molecular interactions and aroma compounds diffusion. Sciences des Aliments 22 (2002) 235-248
38. Reid C., Prausnitz J.M., and Poling B.E. Pressure-volume-temperature relation of pure gases and liquids. 4th ed. The properties of gases and liquids (1987), McGraw-Hill Book Company., New York pp. 29-73
39. Relkin P., Fabre M., and Guichard E. Effect of fat nature and aroma compound hydrophobicity on flavour release from complex food emulsions. Journal of Agricultural and Food Chemistry 52 (2004) 6257-6263
40. Roberts D.D., Elmore J.S., Langley K.R., and Bakker J. Effects of sucrose, guar gum, and carboxymethylcellulose on the release of volatile flavour compounds under dynamic conditions. Journal of Agricultural and Food Chemistry 44 (1996) 1321-1326
41. Solms J. Interactions of non-volatile and volatile substances in foods. In: Birch G.C., and Lindley M.G. (Eds). Interactions of Foods Components (1986), Elsevier Applied Science, London 189-210
42. Tyn M.T., and Calus W.F. Estimating liquid molal volume. Processing 21 (1975) 16-17 Sutton, England
43. Van Ruth S., and King C. Effect of starch and amylopectin concentrations on volatile flavour release from aqueous model food systems. Flavour and Fragrance Journal 18 (2003) 407-416
44. Widder S., and Fischer N. Measurement of the influence of food ingredients on flavour release by headspace gas chromatography-olfactometry. In: Taylor A.J., and Mottram D.S. (Eds). Flavour Science. Recent Developments (1996), The Royal Society of Chemistry, Cambridge 405-412
45. Wilke C.R., and Chang P.C. Correlation of diffusion coefficients in dilute solutions. AIChE Journal 1 (1955) 264-270
46. Wilke C.R., and Lee C.Y. Estimation of diffusion coefficients for gases and vapours. Industrial Engineering Chemistry 47 (1955) 1253-1257
47. Yven C., Guichard E., Giboreau A., and Roberts A.D. Assessment of interactions between hydrocolloids and flavours compounds by sensory, headspace, and binding methodologies. Journal of Agricultural and Food Chemistry 46 (1998) 1510-1514