Assessment of Interactions between Hydrocolloids and Flavor Compounds by Sensory, Headspace, and Binding Methodologies

• Published in: Journal of agricultural and food chemistry Vol. 46; no. 4; pp. 1510 - 1514
• Main Authors: Yven, Corinne, Guichard, Elisabeth, Giboreau, Agnès, Roberts, Deborah D
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 01.04.1998
• Subjects: BINDING SITES; Biological and medical sciences; COLLOIDS; FLAVOUR COMPOUNDS; FOOD ADDITIVES; FOOD ANALYSIS; Food industries; FOODS; Fundamental and applied biological sciences. Psychology; General aspects; HEADSPACE ANALYSIS; ORGANOLEPTIC ANALYSIS; THICKENERS; VOLATILE COMPOUNDS; Viscosity; Thickening agent; Flavoring agent; Organoleptic properties; Textural agent; Sensory analysis; Volatile organic compound; Food additive; Retention; Flavor; Gel permeation chromatography; Intermolecular interaction; Analysis method; Correlation analysis; Headspace; Hydrocolloid; Polysaccharide; Rheological properties
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf970702g

Studies were performed to understand interactions between volatile flavor compounds and hydrocolloids. Sensory analysis of flavored solutions [1-octen-3-ol (mushroom), diallyl disulfide/diallyl sulfide (garlic), and diacetyl (buttery)] showed that both the in-mouth overall and garlic flavors were greatest for water, intermediate for 0.1% xanthan, and lowest for the 0.3% guar gum. This order corresponded to their viscosity at mouth shear rates. No significant differences were found for mushroom and buttery attributes. Equilibrium headspace analysis confirmed that xanthan and guar gum addition lowered flavor release, with the largest decreases found for the diallyl sulfides (50%). The occurrence of molecular interactions between xanthan (0.01%) and 1-octen-3-ol was investigated by exclusion chromatography. Weak reversible hydrogen bonding interactions were found with about one binding site per pentasaccharide repeating unit. Keywords: Viscosity; volatility; binding; headspace; sensory