Search results for "aroma compound"

Influence of alginate emulsion-based films structure on its barrier properties and on the protection of microencapsulated aroma compound

2009

In recent years the use of natural polymers coming from renewable sources has greatly increased due to the over-solid packaging waste and dwindling petroleum reserves. Biopolymer films, which contain both lipid and polysaccharide ingredients to form complex packaging enable us to obtain edible films with good mechanical and water barrier properties as emulsified alginate edible films. Moreover, these can be considered to encapsulate active molecules as flavours. The aim of this work is to better understand the influence of the composition and the structure of the film matrix on its barrier properties and thus on its capacity to protect encapsulated active substances. Granulometry, Different…

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…

The dynamics of aroma release during consumption of candies of different structures, and relationship with temporal perception

2011

 ; We investigated the role of both candy texture and eating technique (melting or chewing) on the dynamics of aroma release. One novelty of this type of analysis was the simultaneous application of instrumental and sensory analysis. Four candy textures were established based on their storage modulus at 1 Hz by varying the gelatine content between 0 and 15% w/w. The in vivo release of three aroma compounds was monitored using Proton Transfer Reaction Mass Spectrometry and with a trained panel of testers. The gelatine content had no significant effect on the headspace/product partition and diffusion properties of the aroma compounds. The highest in vivo release for all aroma compounds was ob…

STUDY OF Β-GLUCOSIDASE IN CELLULAR AND ACELLULAR FORM FOR WINEMAKING APPLICATIONS

2005

Effects of heat treatment and acid-induced gelation on aroma release from flavoured skim milk

2010

Abstract Time dependent aroma release was studied in skim milk, heated skim milk as well as in acid-induced gels derived from them using static headspace – gas chromatography analysis. A variable order kinetic model was fitted to experimental data and was used to determine headspace equilibrium concentration and initial rates of release. When compared to water, retention in milk based matrices was increased for hydrophobic aroma compounds, while it was decreased for more hydrophilic volatiles. Acid gelation reduced the initial rate of aroma release by a factor varying from 2.0 to 3.8, depending on the compound. Positive deviation from the first order kinetics was observed and suggests that …

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…

Retention/release equilibrium of aroma compounds in fat-free dairy gels

2010

BACKGROUND: The replacement of fat by thickeners in fat-free yoghurts leads to an important modification of aroma compound partitioning, with an impact on aroma perception. Investigation of retention/release equilibria allows a good understanding of aroma compound behaviour depending on food composition. RESULTS: Vapour/liquid equilibria of ten aroma compounds (two esters, two ketones, three aldehydes and three alcohols) in several media were studied to investigate the influence of pectin addition to fat-free dairy gel on the retention/release equilibrium. The partition coefficient of each aroma compound was measured by headspace analysis at equilibrium in six media (pure water, low-methoxy…

How composition and process parameters affect volatile active compounds in biopolymer films

2012

Abstract Active edible films based on chitosan and containing an active aroma compound have been investigated. The influence of the composition of the film forming solution (solvent, plasticizers, nanoparticles, emulsifiers and aroma traps) and process parameters (temperature and viscosity) on drying kinetics, water content, colour, aroma compound retention and partition coefficient was studied. Solvent evaporation rate was increased by addition of ethanol. Water evaporation was delayed by glycerol. The aroma retention during film drying was directly related to the water content. The drying temperature had opposite influences according to the composition of the solvent and additives. Increa…

Interface and aroma barrier properties of iota-carrageenan emulsion–based films used for encapsulation of active food compounds

2009

Abstract Food quality preservation requires that the initial properties of the food products be maintained by protecting them from the environment and by limiting the gain or loss of external matter. Barrier edible films can preserve food quality by controlling moisture transfer, oxygen uptake or the loss of volatile aroma compounds. Edible films made of iota-carrageenans display interesting advantages: good mechanical properties, stabilization of emulsions and reduction in oxygen transfer. Moreover, lipid globules incorporated as emulsion-based films can be the carriers for the encapsulation of active volatile molecules such as flavor compounds. Such films also enhance the barrier properti…

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…