0000000000671687
AUTHOR
Ellen Philippe
Kinetic study of the release of aroma compounds in different model food systems
Abstract Kinetics of release as a function of time from different model food matrices (mineral water, an oil-in-water emulsion, a carbohydrate matrix and a complex matrix containing lipids and carbohydrates) were measured at 37 °C for four flavour compounds. Carbohydrate matrix and complex matrix were elaborated to have a similar rheological behaviour. Flavour compounds belonging to the strawberry flavour note were chosen: a homologous series of ethyl esters (C4, C6 and C8) and a ketone (C5). The influence of the nature of flavour compounds on the kinetics of release was studied. On the other hand, the influence of the composition of the matrix on the kinetics of release was pointed out. Fr…
Behavior of Flavor Compounds in Model Food Systems: a Thermodynamic Study
Physicochemical parameters, such as hydrophobicity, water solubility, and volatility, of four flavor compounds (ethyl acetate, ethyl butyrate, ethyl hexanoate, and 2-pentanone) were determined. The amount of flavor compounds released from different model matrices (mineral water, purified triolein, an oil-in-water emulsion, a carbohydrate matrix, and a complex matrix containing lipids and carbohydrates) into the gaseous phase was determined at thermodynamic equilibrium, at 37 degrees C, by static headspace gas chromatography. The degree of interaction between the flavor compounds and the matrix components was shown by measuring the percentage retention using the water matrix as the reference…