Document Detail


Retention of aroma compounds: an interlaboratory study on the effect of the composition of food matrices on thermodynamic parameters in comparison with water.
MedLine Citation:
PMID:  20474045     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
BACKGROUND: Partition coefficients give an indication of the retention of aroma compounds by the food matrix. Data in the literature are obtained by various methods, under various conditions and expressed in various units, and it is thus difficult to compare the results. The aim of the present study was first to obtain gas/water and gas/matrix partition coefficients of selected aroma compounds, at different temperatures, in order to calculate thermodynamic parameters and second to compare the retention of these aroma compounds in different food matrices.RESULTS: Yogurts containing lipids and proteins induced a higher retention of aroma compounds than model gel matrices. The observed effects strongly depend on hydrophobicity of aroma compounds showing a retention for ethyl hexanoate and a salting out effect for ethyl acetate. A small but noticeable decrease in enthalpy of affinity is observed for ethyl butyrate and ethyl hexanoate between water and food matrices, suggesting that the energy needed for the volatilization is lower in matrices than in water.CONCLUSION: The composition and complexity of a food matrix influence gas/matrix partition coefficients or aroma compounds in function of their hydrophobicity and to a lower extent enthalpy of vaporization.
Authors:
Mirela Kopjar; Isabelle Andriot; Anne Saint-Eve; Isabelle Souchon; Elisabeth Guichard
Related Documents :
10404325 - Antibacterial effect of garlic and omeprazole on helicobacter pylori.
25376325 - Soy allergy complicating disease management in a child with coeliac disease.
14708885 - Analysis of nitrofuran metabolites in food by high-performance liquid chromatography wi...
11238805 - Saponins in garlic as modifiers of the risk of cardiovascular disease.
8930545 - Results of lead research: prenatal exposure and neurological consequences.
19155435 - Dairy products as essential contributors of (micro-) nutrients in reference food patter...
Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Journal of the science of food and agriculture     Volume:  90     ISSN:  1097-0010     ISO Abbreviation:  J. Sci. Food Agric.     Publication Date:  2010 Jun 
Date Detail:
Created Date:  2010-05-17     Completed Date:  2010-11-01     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0376334     Medline TA:  J Sci Food Agric     Country:  England    
Other Details:
Languages:  eng     Pagination:  1285-92     Citation Subset:  IM    
Copyright Information:
Copyright (c) 2010 Society of Chemical Industry.
Affiliation:
Institut National de la Recherche Agronomique, UMR 1129 FLAVIC, Dijon, France.
Export Citation:
APA/MLA Format     Download EndNote     Download BibTex
MeSH Terms
Descriptor/Qualifier:
Acetates / chemistry
Butyrates / chemistry
Caproates / chemistry
Dietary Fats*
Dietary Proteins*
Fatty Acids, Volatile / chemistry*
Food Technology*
Gels
Hydrophobicity
Models, Chemical
Odors*
Thermodynamics
Volatilization
Water
Yogurt*
Chemical
Reg. No./Substance:
0/Acetates; 0/Butyrates; 0/Caproates; 0/Dietary Fats; 0/Dietary Proteins; 0/Fatty Acids, Volatile; 0/Gels; 105-54-4/ethyl butyrate; 123-66-0/ethyl hexanoate; 141-78-6/ethyl acetate; 7732-18-5/Water

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


Previous Document:  The application of an aryl hydrazine linker prevents ss-elimination side products in the SPPS of C-t...
Next Document:  Effect of phosphate treatments on microbiological, physicochemical changes of spent hen muscle marin...