Search results for "Ethyl hexanoate"
showing 8 items of 28 documents
Water and temperature contribution to the structuration of starch matrices in the presence of flavour
2015
The effect of hydrothermal treatments and flavours addition on starch structure and its physical properties were studied. Native wheat starch was treated at 2 different hydrations (water-starch ratios: 50/50 and 80/20 g w/w) and temperatures (65 and 85 °C) in the presence of flavours (ethyl hexanoate and 2-hexanone). The freshly prepared samples were subjected to DSC and flavour analysis. Flavour inclusion complex could not be detected by DSC, however the result of flavour analysis proved that there were flavours interactions with starch. Both ethyl hexanoate and 2-hexanone interacted with starch at similar rates. The highest flavour loss was found in the samples at high hydration and heate…
Detection of powerful odorants in heated milk by use of extract dilution sniffing analysis
1994
SummaryThe odour impact compounds of raw, pasteurized and UHT bovine milk were investigated using vacuum extraction and extract dilution sniffing analysis using CharmAnalysis™. Fifteen odour peaks with Charm values between 10 and 3443 were detected. Of these peaks, twelve were identified as hexanal, ethyl butanoate, 2-heptanone, heptanal, dimethyl sulphone, l-octen-3-ol, ethyl hexanoate, 2-nonanone, nonanal, benzothiazole, 2-undecanone, indole and one as a mixture of 2-tridecanone and δ-decalactone. Dimethyl sulphone, indole and one unknown compound (retention index 1154) were the only ones detected as odour impact compounds in all three types of milk. Ethyl butanoate and ethyl hexanoate we…
Retention of aroma compounds by lactic acid bacteria in model food media
2008
The interactions between aroma compounds and other particles in foods, particularly with macromolecules, have been greatly studied in order to better understand the binding of flavors in food matrices. Bacteria possess many macromolecules on their cellular surface that provide them surface properties which are involved in the physicochemical interactions between cells and interfaces. However, the interactions between bacteria and aroma compounds have not received so much attention despite the presence of bacteria in many fermented products. In order to study the retention of aroma compounds by bacteria, we have investigated the retention of esters by lactic acid bacteria with static headspa…
Saturated vapour pressure of aroma compounds at various temperatures
2004
Abstract The aim of this study was to determine experimentally the vapour pressures of aroma compounds at various temperatures, especially at negative ones. The aroma compounds were: acetone, 2-butanone, 2-hexanone, 2-octanone, ethyl acetate, ethyl butanoate, ethyl hexanoate, n-hexanal, n-hexanol and γ-hexalactone. The technique used was a static device where vapour pressure was measured at equilibrium. The temperatures of analysis varied from −40 to 25 °C. Volatility of a pure compound depends on characteristics such as length of the aliphatic chain, the functional group and temperature. Among an homologous series, volatility increases when the aliphatic chain decreases and when temperatur…
Influence of Mannaproteins from Yeast on the Aroma Intensity of a Model Wine
1994
Abstract The influence of mannaproteins released from yeast cell walls during alcoholic fermentation on the volatility of aroma substances was investigated in a model wine. After the characterization of macromolecules (substrates), two techniques have been used to study the interactions with aroma compounds: headspace analysis and an equilibrium dialysis method. The assumed effects of these macromolecules from yeasts on the fixation of volatile compounds were demonstrated. The physico-chemical interactions between aroma substances and mannaproteins depended on the nature of volatile compounds. Protein concentration in substrates was an important factor in their binding capacity. The retenti…
Effect of konjac glucomannan addition on aroma release in gels containing potato starch.
2014
International audience; The present study aimed to measure the retention of aroma compounds (ethyl acetate, ethyl hexanoate and carvacrol) in dispersions based on konjac glucomannan and/or potato starch, and to highlight the influence of konjac glucomannan on the mechanisms involved in aroma retention. Publications on the effect of konjac glucomannan on aroma release are scarce. Konjac glocomannan is a polysaccharide used as a food additive for its viscous and emulsifying properties. Retention of aroma compounds in dispersions was calculated from partition coefficients which were measured using the phase ratio variation method. This method, consisting of analyses of the headspace at equilib…
Vapour partition of aroma compounds in strawberry flavoured custard cream and effect of fat content
2008
International audience; Gas–matrix partition coefficients (k) of volatile compounds of a strawberry flavour added to a complex model system (custard dessert, COST action 921 recipe) were determined. The influence of fat content on the volatility of the strawberry aroma compounds was investigated using full fat milk- (FFM) and skimmed milk- (SM) custards. For the purpose of this study, the phase ratio variation (PRV) method was used because of its easy application for a mixture of volatiles without requiring any calibration. From the 15 aroma compounds present in the flavouring mixture, seven were volatile enough to be detected and concentrated enough to allow the calculation of k values. Ga…
Ethyl hexanoate transfer in paper and plastic food packaging by sorption and permeation experiments
2008
The barrier properties of one treated paper packaging and one standard plastic film (bi-oriented polypropylene, biOPP) were assessed for ethyl hexanoate. Three methods based either on sorption (gravimetry and micro-atmosphere-derived method) or permeation kinetic determination were used in controlled conditions of aroma vapor concentration (107 Pa), temperature (25 degrees C) and relative humidity (about 0 %). Ethyl hexanoate solubility values were on the same range of magnitude for both packaging films in spite of their different nature and composition. Ethyl hexanoate affinity for both films was well predicted by their respective solubility parameters. Solubility values were different acc…