| Retention/release equilibrium of aroma compounds in fat-free dairy gels. | |
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MedLine Citation:
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PMID: 20549789 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
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BACKGROUND: The replacement of fat by thickeners in fat-free yogurts leads to an important modification of aroma compound partitioning, with an impact on aroma perception. Investigation of retention/release equilibria allows a good understanding of aroma compound behaviour depending on food composition. RESULTS: Vapour/liquid equilibria of ten aroma compounds (two esters, two ketones, three aldehydes and three alcohols) in several media were studied to investigate the influence of pectin addition to fat-free dairy gel on the retention/release equilibrium. The partition coefficient of each aroma compound was measured by headspace analysis at equilibrium in six media (pure water, low-methoxylated pectin gels and dairy gels with or without added pectin). The release of aroma compounds was similar in the aqueous media (pure water and pectin gels) on the one hand and in the dairy gels on the other hand. However, a trend to greater release occurred with the addition of pectin in both cases. Four aroma compounds were more retained in dairy gels than in water and pectin gels. No relationship appeared between retention and either the chemical function or hydrophobicity (logP values) for the entire set. However, several subsets showed a linear correlation between K and logP values. CONCLUSION: These results suggest that other structural properties than hydrophobicity are probably involved, changing the retention/release behaviour of aroma compounds according to the matrix composition. In order to probe the interactions, further experiments with a larger set of aroma compounds followed by molecular modelling interpretation are needed. |
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Authors:
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Yacine Merabtine; Samuel Lubbers; Isabelle Andriot; Anne Tromelin; Elisabeth Guichard |
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Publication Detail:
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Type: Comparative Study; Journal Article; Research Support, Non-U.S. Gov't |
Journal Detail:
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Title: Journal of the science of food and agriculture Volume: 90 ISSN: 1097-0010 ISO Abbreviation: J. Sci. Food Agric. Publication Date: 2010 Jul |
Date Detail:
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Created Date: 2010-06-15 Completed Date: 2010-10-13 Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 0376334 Medline TA: J Sci Food Agric Country: England |
Other Details:
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Languages: eng Pagination: 1403-9 Citation Subset: IM |
Affiliation:
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INRA, UMR 1129 FLAVIC, Dijon, France. |
Export Citation:
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APA/MLA Format Download EndNote Download BibTex |
| MeSH Terms | |
Descriptor/Qualifier:
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Dairy Products
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analysis* Dietary Fats / analysis* Gels Hydrophobicity Kinetics Pectins / chemistry Phase Transition Volatile Organic Compounds / administration & dosage, chemistry* |
| Chemical | |
Reg. No./Substance:
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0/Dietary Fats; 0/Gels; 0/Pectins; 0/Volatile Organic Compounds |
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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