6533b7dafe1ef96bd126e072
RESEARCH PRODUCT
Flavour release at the interfaces of stirred fruit yoghurt models
Mark SpringettAlice B. NongoniermaAndrée VoilleyPhilippe CayotJean-luc Le Quérésubject
food.ingredientChromatographyPectinbiologyPolydimethylsiloxaneChemistryFat contentFlavourKineticsfood and beveragesbiology.organism_classificationchemistry.chemical_compoundFactorial experimental designfoodFood scienceAromadescription
Abstract Model matrices consisting of a pectin and a dairy gel were investigated to study the transfer of flavour compounds between the different phases of stirred fruit yoghurt. Using a full factorial experimental design, different parameters (storage temperature, initial flavour concentration in the pectin gel and fat content of the dairy gel) were studied. The kinetics of the migration of flavour compounds between the two gels were investigated using a novel SPME method, where a Carboxen/Polydimethylsiloxane fibre was directly inserted into the pectin gel. Flavour compounds were predominantly retained in the pectin gel and thus, the presence of fat in the dairy gel did not affect their transfer. This retention depended on the hydrophobicity of the flavour compounds and the storage temperature, which modified the matrix structure and consequently the interactions between aroma compounds and matrix.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2006-01-01 |