Effect of Sugars on the Release of Aroma Compounds in Model Systems

Part of the Food Engineering Series book series (FSES)

Abstract

Kinetic and thermodynamic mechanisms control the rate of release and the concentration of volatiles in the vapor phase in equilibrium with a food. Chemical nature of the aroma compounds, composition, and structure of foods are main characteristics that influence the transfer of aroma compounds within the foods and their release (Seuvre et al. 2006; Cayot et al. 2008). Besides the intrinsic characteristics of aroma and food matrix and the environmental factors, interactions occurring between volatile and nonvolatile compounds (in particular those with food macromolecules like proteins, hydrocolloids, and carbohydrates) are major factors that limit the release of volatiles, and thus their perception, as demonstrated by many studies in this field.

Keywords

Aroma compounds Sucrose Trehalose Viscosity Water activity Flavor release Kinetic 

Abbreviations

AH2O

Peak area of the volatile in water

Asol

Peak area of the same volatile in the sugar solution

EA

Ethyl acetate

EB

Ethyl butyrate

EH

Ethyl hexanoate

FID

Flame ionization detector

GC analysis

Gas chromatographic analysis

HS-GC

Headspace gas chromatography

IA

Isopentyl acetate

k

Liquid–vapor partition coefficients

R

Retention index

Rappi

Initial apparent rate of release

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Copyright information

© Springer Science+Business Media New York 2015

Authors and Affiliations

  1. 1.Faculty of Bioscience and Technology for Food, Agriculture and EnvironmentUniversity of TeramoTeramoItaly

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