| Influence of complexation between amylose and a flavored model sponge cake on the degree of aroma compound release. | |
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MedLine Citation:
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PMID: 18620405 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
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Flavoring is used in the food industry to reinforce the aroma profile of baked cereal goods. During the processing of such products, interactions between starch and aroma compounds can occur, and this may have an impact on aroma release and perception. In the present study, 20 aroma compounds were tested to establish whether they formed complexes with amylose. The structure of the complexes was determined by wide-angle X-ray scattering (WAXS). A cocomplexation study proved that several complexing compounds could be present in the same crystalline aggregate. WAXS and differential scanning calorimetry (DSC) experiments were performed in a flavored model sponge cake at different steps of processing and showed that aroma compounds might form complexes with amylose in a sponge cake as they can do in simple system containing only amylose. Some of the aroma compounds trapped in the sponge cake were quantified, and their release behavior was followed by headspace analysis. The V-type structure could partly explain aroma retention in the product and the rate of aroma release. |
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Authors:
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María-Angeles Pozo-Bayon; Benoît Biais; Vincent Rampon; Nathalie Cayot; Patricia Le Bail |
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Publication Detail:
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Type: Journal Article; Research Support, Non-U.S. Gov't Date: 2008-07-12 |
Journal Detail:
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Title: Journal of agricultural and food chemistry Volume: 56 ISSN: 1520-5118 ISO Abbreviation: J. Agric. Food Chem. Publication Date: 2008 Aug |
Date Detail:
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Created Date: 2008-08-07 Completed Date: 2008-09-29 Revised Date: 2008-11-21 |
Medline Journal Info:
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Nlm Unique ID: 0374755 Medline TA: J Agric Food Chem Country: United States |
Other Details:
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Languages: eng Pagination: 6640-7 Citation Subset: IM |
Affiliation:
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INRA, UBIA, rue de la Geraudiere, B.P. 71627, F-44316 Nantes Cedex 3, France. |
Export Citation:
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| MeSH Terms | |
Descriptor/Qualifier:
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Amylose
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chemistry* Calorimetry, Differential Scanning Flavoring Agents / chemistry* Food Analysis* Hot Temperature Odors / analysis* Spectrometry, Fluorescence X-Ray Diffraction |
| Chemical | |
Reg. No./Substance:
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0/Flavoring Agents; 9005-82-7/Amylose |
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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