Quantitative structure-property relationships approach of aroma compounds behaviour in polysaccharide gels

International audience; Pectin and carrageenan are common used thickeners in fat free foods. The aim of this work was to study separately and to compare their respective effects on the aroma release, in order to investigate the nature of involved interactions. In this way, we studied the influence of the chemical structure of 13 aroma compounds on retention/release equilibrium between vapour phase and gels using QSPR tools. Six descriptors are involved in the best obtained QSPR equations, and three of them appeared to play a critical role in the behaviour of aroma compound. Our results put forward the role of polar effects on the retention of odorant molecules in both iota-carrageenan and p…

Study of relationships between the structure of aroma compounds and their retention-release between vapour phase and dairy gels

An integrated approach physicochemistry and structures activity relationships has been carried out to study the aroma compounds retention-release phenomenon in a fat free dairy gel added with pectin. This study aimed to identify the molecular properties that govern this phenomenon assuming that modifying the structure leads automatically to a change in the retention-release of aroma compounds. For this purpose, we have determined the partition coefficients of 28 aroma compounds in water, in pectin gels and in dairy gels supplemented or not supplemented with pectin, at equilibrium conditions using the PRV method (Phase Ratio Variation). Then, we have performed a structure-retention relations…

Retention and release behaviours of aroma compounds in dairy and pectin gels: the role of structural features

Aroma release in fat free dairy gels added or not added with pectin

International audience; The replacement of fat by thickeners in fat free yogurts leads to an important modification of aroma compounds partitioning, with an impact on aroma perception (Guichard, 2002). Investigation of retention/release equilibriums allows a good understanding of aroma compounds behaviour depending on food composition. The aim of this work is to study the influence of matrix composition on aroma release.

Retention-release equilibrium of aroma compounds in polysaccharide gels: study by quantitative structure-activity/property relationships approach

The nature and amount of constituents in food greatly influence aroma release. Pectins and carrageenans are common used thickeners, but their effect on the release of aroma compounds has been studied more frequently for non- homogeneous products than for thickeners separately. The purpose of this work was to study and compare their respective effects in simple model systems. In this way, the release of 13 aroma compounds was analysed by headspace analysis at equilibrium in pure water, i-carrageenan and pectin gels. To evaluate the influence of the chemical structure of aroma com- pounds on retention/release equilibrium between vapour phase and gels, we used a quantitative structure-activity…

Impact of structural features of odorant molecules on their retention/release behaviours in dairy and pectin gels

International audience; Reducing of fat content in food requires a reformulation that may cause a different perception of aroma. Maintaining an adequate level of acceptability of these reformulated products for consumers requires a better understanding of the mechanisms that control the retention of odorant molecules in food matrices. Although pectins are commonly employed as thickeners, their effect on the retention of odorant molecules in nonhomogeneous products has been examined more frequently than their effect on the retention of odorant molecules in simple gels models.The purpose of this study was to explore and compare the respective effects of pectin in simple model systems. The rel…

Study of relationships between the structure of aroma compounds and their retention-release between vapour phase and dairy gels

An integrated approach physicochemistry and structures activity relationships has been carried out to study the aroma compounds retention-release phenomenon in a fat free dairy gel added with pectin. This study aimed to identify the molecular properties that govern this phenomenon assuming that modifying the structure leads automatically to a change in the retention-release of aroma compounds. For this purpose, we have determined the partition coefficients of 28 aroma compounds in water, in pectin gels and in dairy gels supplemented or not supplemented with pectin, at equilibrium conditions using the PRV method (Phase Ratio Variation). Then, we have performed a structure-retention relations…

Retention/release equilibrium of aroma compounds in fat-free dairy gels

BACKGROUND: The replacement of fat by thickeners in fat-free yoghurts 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-methoxy…