Effect of Thickeners on Aroma Compound Behavior in a Model Dairy Gel

• Published in: Journal of agricultural and food chemistry Vol. 55; no. 12; pp. 4835 - 4841
• Main Authors: Lubbers, Samuel, Decourcelle, Nicolas, Martinez, Daniel, Guichard, Elisabeth, Tromelin, Anne
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 13.06.2007
• Subjects: Alcohols - analysis; aroma release; Biological and medical sciences; Carboxylic Acids - analysis; dairy products; Dairying; electrical charges; fat free dairy products; Food Additives; Food engineering; Food industries; Food-Processing Industry; Fundamental and applied biological sciences. Psychology; gels; Gels - chemistry; headspace analysis; Life Sciences; locust bean gum; Milk and cheese industries. Ice creams; model food systems; odor compounds; Odorants; partition coefficients; Pectins; Plant Gums; quantitative analysis; Starch; structure-activity relationships; surface area; thickeners; yogurt; QSPR; flavor release; thickeners; SPME; QSAR; Model compound; Dairy product; Yogurt; Aroma; Flavor; Release; THICKENERS; FLAVOR RELEASE; YOGURT
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf0628375

The effects of thickeners on the headspace release of aroma compounds from a model dairy gel were investigated. Starch, pectin, and locust bean gum (LBG) were introduced separately to the fat-free dairy gel via sugar syrups. The release of nine aroma compounds was analyzed by solid-phase microextraction (SPME), and the partition coefficients of retention were calculated. For an increase in starch concentration, there was an overall decrease in aroma release. Pectin concentrations in gel higher than 0.04% caused an increase in aroma release. For LBG no major effect was observed. A quantitative structure−property relationship (QSPR) approach was used to propose which types of interactions were involved between aroma molecules and thickener macromolecules in the complex foodstuff. Twenty molecular descriptors of volatile compounds appeared to be significant in correlation with the partition coefficients of retention. The surface-weighted negatively charged partial surface area seemed to play a critical role in the behavior of aroma compound. Keywords: Yogurt; thickeners; flavor release; SPME; QSAR; QSPR