Pectin concentration, Molecular Weight and Degree of Esterification : Influence on Volatile Composition and Sensory Characteristics of Strawberry Jam

6533b7ddfe1ef96bd127366d

RESEARCH PRODUCT

Pectin concentration, Molecular Weight and Degree of Esterification : Influence on Volatile Composition and Sensory Characteristics of Strawberry Jam

Sylvie Issanchou Patrick Etiévant Elisabeth Guichard A. Descourvieres

subject

Taste food.ingredient Pectin 030309 nutrition & dietetics [SDV]Life Sciences [q-bio]Organoleptic complex mixtures Degree (temperature)03 medical and health sciences 0404 agricultural biotechnology food Food science Chemical composition ComputingMilieux_MISCELLANEOUS Flavor 0303 health sciences Chromatography Chemistry JAMS digestive oral and skin physiology food and beverages 04 agricultural and veterinary sciences equipment and supplies 040401 food science [SDV] Life Sciences [q-bio]Composition (visual arts)Food Science

description

Composition of headspace, consistency, taste and flavor characteristics were determined in jams made with different pectins. At usual concentrations, high methoxylated pectin induced an undesirable modification of typical flavor and intensity of flavor and taste, whereas low methoxylated pectin induced few alterations. At fixed concentration and molecular weight, a decrease in degree of esterification produced a significant decrease in consistency and noticeable modifications of the flavor perception and headspace composition, but no taste alteration. Mechanical reduction of pectin molecular weight significantly modified only the consistency.

year	journal	country	edition	language
1991-11-01

https://hal.inrae.fr/hal-02714882

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