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.
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Abbreviations
- A H2O :
-
Peak area of the volatile in water
- A sol :
-
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
- R app i :
-
Initial apparent rate of release
References
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Pittia, P., Piccone, P., Martuscelli, M. (2015). Effect of Sugars on the Release of Aroma Compounds in Model Systems. In: Gutiérrez-López, G., Alamilla-Beltrán, L., del Pilar Buera, M., Welti-Chanes, J., Parada-Arias, E., Barbosa-Cánovas, G. (eds) Water Stress in Biological, Chemical, Pharmaceutical and Food Systems. Food Engineering Series. Springer, New York, NY. https://doi.org/10.1007/978-1-4939-2578-0_45
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DOI: https://doi.org/10.1007/978-1-4939-2578-0_45
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