Retention of Aroma Compounds in Starch Matrices: Competitions between Aroma Compounds toward Amylose and Amylopectin

• Published in: Journal of agricultural and food chemistry Vol. 50; no. 25; pp. 7345 - 7349
• Main Authors: Arvisenet, G, Voilley, A, Cayot, N
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 04.12.2002
• Subjects: amylopectin; Amylopectin - chemistry; amylose; Amylose - chemistry; Analytical chemistry; Binding, Competitive; Biological and medical sciences; Caproates - chemistry; Chemical Phenomena; Chemical Sciences; Chemistry, Physical; ethyl hexanoate; Food; Food additives; Food and Nutrition; Food industries; Fundamental and applied biological sciences. Psychology; General aspects; isoamyl acetate; Life Sciences; linalool; Monoterpenes - chemistry; Odorants - analysis; Pentanols - chemistry; Starch - chemistry; Zea mays - chemistry; Amylopectin; Waxy starch; Molecular interaction; competition; Retention; Corn starch; Flavor; Amylose; flavor retention; Carbohydrate; Aroma; Interactions; Starch paste; Polysaccharide; complexes; amylose; amylopectin; interactions
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf020532u

The retention of three aroma compoundsisoamyl acetate, ethyl hexanoate, and linaloolfrom starch-containing model food matrices was measured by headspace analysis, under equilibrium conditions. We studied systems containing standard or waxy corn starch with one or two aroma compounds. The three studied aroma compounds interact differently: ethyl hexanoate and linalool form complexes with amylose, and isoamyl acetate cannot. However, in systems containing one aroma compound, we observed with both starches a significant retention of the three molecules. These results indicate that amylopectin could play a role in the retention of aroma. In systems containing two aroma compounds in a blend, the retentions measured for isoamyl acetate and for linalool were either equal to or less than those in systems where they were added alone. This phenomenon was attributed to competition between aroma compounds to bind with starch. The retention of aroma compounds blended in starch-based systems gave us additional information which confirmed that interactions occur not only with amylose but also with amylopectin. Keywords: Starch paste; flavor retention; interactions; complexes; amylose; amylopectin; competition