Influence of Fat and Emulsifier Content on Volatile Release of Butter Aroma Used in Water Phase and Physical Attributes of Model Margarines

• Published in: European journal of lipid science and technology Vol. 122; no. 7
• Main Authors: Dadalı, Ceyda, Elmacı, Yeşim
• Format: Journal Article
• Language: English
• Published: Weinheim Wiley Subscription Services, Inc 01.07.2020
• Subjects: Aroma compounds; Butter; butter aroma; Butyric acid; emulsion; Flavor; Flavors; Food intake; Gas chromatography; Headspace; Margarine; Mass spectrometry; Mass spectroscopy; Properties (attributes); Sensory evaluation; Sensory properties; Solid phase methods; solid phase microextraction; Solid phases; Storage modulus; Taste; Taste perception; Vanillin; Volatile compounds; volatile release
• ISSN: 1438-7697; 1438-9312
• DOI: 10.1002/ejlt.202000036

Margarines are water‐in‐oil (W/O) emulsion‐type products produced with butter aroma. The aim of this study is to investigate the volatile release of the butter aroma compounds used in the water phase of model margarine and sensory properties influenced by the change of fat and emulsifier. A headspace/solid phase microextraction/gas chromatography/mass spectrometry (HS/SPME/GC/MS) system is used for the identification of the volatile compounds. It is determined that high fat content in model margarine samples results in an increase in the release of both 2,3‐butandione and butanoic acid. On the other hand, an increase in fat content reduces the release of butanoic acid ethyl ester and vanillin. In addition, an increase in the emulsifier content of the model margarines results in a decrease in butanoic acid ethyl ester release. The model margarines with 80% fat content have the highest hardness and storage modulus (G′) values. The perception of butter aroma and taste are more intense in high‐fat margarine samples, while fruity aroma and taste, vanilla aroma, and taste perception are higher in low‐fat margarine samples. However, emulsifier content does not affect the sensory properties of the model margarines. Practical Applications: Decreasing high fat content food intake has become increasingly popular among consumers. Thus, in order to meet consumer demands, manufacturers have begun to reduce the fat content of the foods they produce. However, the flavor properties of a product can change as a consequence of fat content reduction. In order to produce a product in accordance with the properties demanded by the consumer, the change in the flavor of that product should be foreseen depending on the change in fat content. This study aimed to determine the volatile compound release and sensory properties of margarine samples due to fat and emulsifier changes. The findings of this study are a guide for the production of low‐fat products. 2,3‐Butanedione, butanoic acid, butanoic acid ethyl ester, vanillin release in the water phase and aroma, taste, and texture of model margarine samples changed depending on fat and emulsifier used in the formulation. The perception of butter aroma and taste are higher in the margarines with 80% fat, while fruity and vanilla aroma and taste perception are higher in the margarines with 60% fat.