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

Part of the Food Engineering Series book series (FSES)


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.


Aroma compounds Sucrose Trehalose Viscosity Water activity Flavor release Kinetic 



Peak area of the volatile in water


Peak area of the same volatile in the sugar solution


Ethyl acetate


Ethyl butyrate


Ethyl hexanoate


Flame ionization detector

GC analysis

Gas chromatographic analysis


Headspace gas chromatography


Isopentyl acetate


Liquid–vapor partition coefficients


Retention index


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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