Distribution of aroma in a starch-polysaccharide composite gel

Food Research International

Volumn 40, Issue 6, 2007, Pages 709-716

  Savary, Géraldine ^a   Lafarge, Céline ^a   Doublier, Jean Louis ^b   Cayot, Nathalie ^a  

^a CENTRE DES SCIENCES DU GOÛT ET DE L ALIMENTATION   (France)

^b INRA   (France)

Author keywords

Carrageenan; Composite gel; Cross linked waxy corn starch; Flavour compounds; Partition coefficient; Sucrose

Indexed keywords

AROMATIC COMPOUNDS; CROSSLINKING; PHASE EQUILIBRIA; SEPARATION; STARCH;

CROSS-LINKED WAXY CORN STARCH; FLAVOUR COMPOUNDS; PARTITION COEFFICIENT; STARCH GRANULES;

GELS;

ZEA MAYS;

EID: 34247556443     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2007.01.002     Document Type: Article

References (26)

1. Abdulmola N.A., Hember M.W.N., Richardson R.K., and Morris E.R. Application of polymer blending laws to starch-gelatine composites. Carbohydrate Polymers 31 (1996) 53-63
2. Abdulmola N.A., Hember M.W.N., Richardson R.K., and Morris E.R. Effect of xanthan on the small-deformation rheology of crosslinked waxy maize starch. Carbohydrate Polymers 31 (1996) 65-78
3. Arvisenet G., Le Bail P., Voilley A., and Cayot N. Influence of physicochemical interactions between amylose and aroma compounds on the retention of aroma in food-like matrices. Journal of Agricultural and Food Chemistry 50 24 (2002) 7088-7093
4. Atlan S., Trelea I.C., Saint-Eve A., Souchon I., and Latrille E. Processing gas chromatographic data and confidence interval calculation for partition coefficients determined by the phase ratio variation method. Journal of Chromatography A 1110 1-2 (2006) 146-155
5. Bagley E.B., and Christianson D.D. Swelling capacity of starch and its relationship to suspension viscosity-effect of cooking time, temperature and concentration. Journal of Texture Studies 13 (1982) 115-126
6. Bakker J. Flavor interactions with the food matrix and their effects on perception. Ingredient interactions. Effect on food quality (1995), Marcel Dekker Inc., New York 411-438
7. 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 15-32
8. Descamps O., Langevin P., and Combs D.H. Physical effect of starch/carrageenan interactions in water and milk. Food Technology 4 (1986) 81-88
9. Doublier J.L. Rheological studies on starch - flow behaviour of wheat starch pastes. Starch/stärke 33 (1981) 415-420
10. Doublier J.-L., Llamas G., and Le Meur M. A rheological investigation of cereal starch pastes and gels. Effect of pasting procedures. Carbohydrate Polymers 7 (1987) 251-275
11. Eidam D., Kulicke W.M., Kuhn K., and Stute R. Formation of maize starch gels selectively regulated by the addition of hydrocolloids. Starch/Staerke 47 (1995) 378-384
12. Friel E.N., Linforth R.S.T., Andrew J., and Taylor A.J. An empirical model to predict the headspace concentration of volatile compounds above solutions containing sucrose. Food Chemistry 71 3 (2000) 309-317
13. Hansson A., Leufven A., and Van Ruth S. Partition and release of 21 aroma compounds during storage of a pectin gel system. Journal of Agricultural and Food Chemistry 51 7 (2003) 2000-2005
14. Heinemann C., Zinsli M., Dzik D., Graf S.F.E., and Conde-Petit B. Starch-flavour inclusion complexation in aqueous systems. In: Le Quéré J.L., and Etiévant P.X. (Eds). Flavour research at the dawn of the twenty-first century (2003), Editions Tec & Doc, Paris 33-38
15. Jouquand C., Ducruet V., and Le Bail P. Formation of amylose complexes with C6-aroma compounds in starch dispersions and its impact on retention. Food Chemistry 96 (2006) 461-470
16. Juteau A., Doublier J.L., and Guichard E. Flavour release from ι-carrageenan matrices: a kinetic approach. Journal of Agricultural and Food Chemistry 52 6 (2004) 1621-1629
17. Juteau A., Tournier C., and Guichard E. Influence of type and amount of gelling agent on flavour perception: physicochemical effect or interaction between senses?. Flavour and Fragrance Journal 19 6 (2004) 483-490
18. Leach H.W. Gelatinization of starch. In: Whistler R.L., and Paschall E.F. (Eds). Starch-Chemistry and Technology. I. Fundamental aspects (1965), Academic Press, New York 289-307
19. Loisel C., Tecante A., Cantoni P., and Doublier J.L. Effect of temperature on the rheological properties of starch/carrageenan mixtures. In: Williams P.A., and Phillips G.O. (Eds). Gums and stabilisers for the food industry - 10 (2000), Royal Society of Chemistry, Cambridge 181-187
20. Lubbers S., and Guichard E. The effects of sugars and pectin on flavour release from a fruit pastille model system. Food Chemistry 81 2 (2003) 269-273
21. Nahon D.F., Navarro y Koren P.A., Roozen J.P., and Posthumus A. Flavor release from mixtures of sodium cyclamate, sucrose, and an orange aroma. Journal of Agricultural and Food Chemistry 46 12 (1998) 4963-4968
22. Philippe E., Seuvre A.M., Colas B., Langendorff V., Schippa C., and Voilley A. Behavior of flavor compounds in model food systems: a thermodynamic study. Journal of Agricultural and Food Chemistry 51 (2003) 1393-1398
23. Rekker R.F. The hydrophobic fragmental constant. Its derivation and application, a means of characterizing membrane systems (1977), Elsevier scientific publishing company, Amsterdam
24. Savary G., Guichard E., Doublier J.L., and Cayot N. Mixture of aroma compounds: determination of partition coefficients in complex semi-solid matrices. Food Research International 39 (2006) 372-379
25. Tecante A., and Doublier J.L. Steady flow and viscoelastic behavior of crosslinked waxy corn starch-kappa-carrageenan pastes and gels. Carbohydrate Polymers 40 (1999) 221-231
26. Voilley A., Simatos D., and Loncin M. Gas phase concentration of volatiles in equilibrium with a liquid aqueous phase. Lebensmittel -Wissenchaft & Technologie 10 (1977) 45-49