6533b82ffe1ef96bd1294764
RESEARCH PRODUCT
Aroma behaviour during steam cooking within a potato starch-based model matrix.
Mia KurekMia KurekAnne-marie SeuvreEmilie DescoursAlicia HambletonAndrée VoilleyFrédéric Debeaufortsubject
Polymers and PlasticsbiologyChemistryStarchOrganic ChemistryFlavourOrganolepticfood and beveragesStarchbiology.organism_classificationMatrix (chemical analysis)chemistry.chemical_compoundStarch gelatinizationSteamOdorantsMaterials Chemistrypotato starch; steam cooking; aroma compounds; aromatization; mMicrostructural changesMicroscopy Electron ScanningOrganic chemistryFood scienceCookingEnvironmental scanning electron microscopePotato starchAromaSolanum tuberosumdescription
To help understand the organoleptic qualities of steam cooked foods, the kinetics of aroma release during cooking in a potato starch based model matrix was studied. Behaviour of components having a major impact in potato flavour were studied using solid phase micro extraction-gas chromatography (SPME-GC). Evolution of microstructure of potato starch model-matrix during steam cooking process was analyzed using environmental scanning electron microscopy (ESEM). Both aroma compounds that are naturally present in starch matrix and those that were added were analyzed. Both the aroma compounds naturally presented and those added had different behaviour depending on their physico-chemical properties (hydrophobicity, saturation vapour pressure, molecular weight, etc.). The physical state of potato starch influences of the retention of aromatized matrix with Starch gelatinization appearing to be the major phenomenon influencing aroma release.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2012-11-13 | Carbohydrate polymers |