6533b839fe1ef96bd12a5c01
RESEARCH PRODUCT
Release of isoamyl acetate from starch pastes of various structures : thermodynamic and kinetic parameters
Elisabeth GuichardJean-louis DoublierNathalie CayotJean-marie MeunierFanny Pretotsubject
STRUCTUREChemical Phenomena030309 nutrition & dieteticsStarchIsoamyl acetatePolysaccharide03 medical and health scienceschemistry.chemical_compound0404 agricultural biotechnologyPentanolsAmylose[SDV.IDA]Life Sciences [q-bio]/Food engineeringAroma compoundAromaFlavorComputingMilieux_MISCELLANEOUSchemistry.chemical_classification0303 health sciencesChromatographybiologyChemistry PhysicalViscosityfood and beveragesViscometerStarch04 agricultural and veterinary sciencesGeneral Chemistry[SDV.IDA] Life Sciences [q-bio]/Food engineeringbiology.organism_classification040401 food scienceElasticityKineticschemistryOdorantsThermodynamicsGeneral Agricultural and Biological Sciencesdescription
The release of isoamyl acetate from starch-based matrices was studied on the basis of a cumulative dynamic headspace analysis. Two corn starches were compared, which are known to yield pastes and gels differing in their structures and properties. These properties were assessed by viscometry and viscoelastic measurements. Aroma release was discussed as a function of the structure and texture parameters of the matrix. The release curves obtained from water and from the various starch-based matrices at 25 degrees C showed similar patterns but differed in their initial slopes and in the final plateau values. The lowest initial slopes were obtained for the normal starch dispersions that formed gels due to amylose gelation. The aroma compound was entirely released from water and from the waxy starch pastes. A significant amount of isoamyl acetate remained trapped in the normal starch dispersions.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2004-01-01 |