Impact of the structure of polysaccharide-based food gels on the release of aroma compounds: an APCI-MS approach

International audience

Influence of the composition and the structure of fruit preparations on the aroma release and diffusion

Flavour release from poly saccharide gels : different approaches for the determination of kinetic parameters

International audience; Two different approaches were developed to quantify aroma release: static headspace syringe injection analysis at different times, and dynamic headspace analysis with trapping on Tenax® for different times. They were applied on two polysaccharide matrices in order to better understand relationships between the structure of the food matrix and flavour perception. These two approaches allowed the determination of kinetic and thermodynamic parameters. Dynamic methods better simulate flavour release in the mouth, but only static measurements allow a determination of thermodynamic and kinetic parameters with a good precision.