Search results for "POLYSACCHARIDE GELS"

Retention-release equilibrium of aroma compounds in polysaccharide gels: study by quantitative structure-activity/property relationships approach

2010

The nature and amount of constituents in food greatly influence aroma release. Pectins and carrageenans are common used thickeners, but their effect on the release of aroma compounds has been studied more frequently for non- homogeneous products than for thickeners separately. The purpose of this work was to study and compare their respective effects in simple model systems. In this way, the release of 13 aroma compounds was analysed by headspace analysis at equilibrium in pure water, i-carrageenan and pectin gels. To evaluate the influence of the chemical structure of aroma com- pounds on retention/release equilibrium between vapour phase and gels, we used a quantitative structure-activity…