Influence of chemical composition of polysaccharides on aroma retention

Acid-induced gelation of aqueous WPI–CMC solutions: Effect on orange oil aroma compounds retention

“…The retention or release of aroma molecules from biopolymer systems has been studied by many researchers (Baines & Morris, 1987;Evageliou et al, 2011;Jouquand et al, 2008;Paraskevopoulou et al, 2009;Savary et al, 2007;Secouard et al, 2003;Terta et al, 2006;Zafeiropoulou et al, 2010Zafeiropoulou et al, , 2012. In general, the presence of biopolymers in a food matrix can affect its perceived aroma.…”

“…The successful development of hydrocolloid-based new products, therefore, is bound to depend on understanding the mechanisms by which flavour compounds are entrapped in the food matrix and released upon consumption. Since polysaccharide addition may determine to a great extent the rheological and textural characteristics of a product, through the development of a matrix that may or may not exhibit gel characteristics, a large number of studies have been conducted in the last two decades to establish the relationship between the hydrocolloid matrix structure, on one hand, and the flavour retention and release, mainly of the volatile aroma compounds, on the other (Evageliou, Galanaki, Gardeli, & Komaitis, 2011;Jouquand, Aguni, Malhiac, & Grisel, 2008;Paraskevopoulou, Tsoukala, & Kiosseoglou, 2009;Savary, Lafarge, Doublier, & Cayot, 2007;Secouard, Malhiac, Grisel, & Decroix, 2003;Terta, Blekas, & Paraskevopoulou, 2006;Zafeiropoulou, Evageliou, Gardeli, Yanniotis, & Komaitis, 2010, 2012. The general conclusion of most of these studies was that in the presence of polysaccharides flavour compounds release from the system is retarded, with the extent and rate of release depending on the polysaccharide molecular structure and interaction as well as on the flavour compound properties.…”

The effect of polysaccharides on the astringency induced by phenolic compounds

“…One of the solutions to this problem is to attempt to mask the astringency of these compounds. There is strong interest in polysaccharides because their addition to food may modify the perception and release both volatile as well as non-volatile compounds of flavour and, consequently, determine the acceptance of food products (Baines & Morris, 1987;Doyen, Caret, Linforth, Marin, & Taylor, 2001;Jouquand, Aguni, Malhiac, & Grisel, 2008;Koliandris, Lee, Ferry, Hill, & Mitchell, 2008;Malkki, Heinio, & Autio, 1990;Malone, Appelqvist, & Norton, 2003).…”

Impact of fine structure of galactomannans on their interactions with xanthan: Two co-existing mechanisms to explain the synergy

“…The helical structure of the XG is well known to interact with hydrophobic species as previously illustrated by Secouard, Malhiac, Grisel, and Decroix (2003). For Galactomannans, Jouquand et al (2008) evidenced that the volatile compound retention depends on the M/G value, hence the retention of LBG is generally higher than those measured for GG, thus reflecting the presence of more hydrophobic blocks with which the hydrophobic probe may interact. However, for a given species, differences cannot be lonely explained by the M/G nor Mw differences value, hence pointing out the influence of their fine structure.…”

“…The Phase Ratio Variation (PRV) method was used to determine partition coefficient K of ethyl decanoate between vapour and the liquid phases as described by Jouquand, Aguni, Malhiac, and Grisel (2008). K ¼ C G /C M with C G ¼ Concentration of the volatile probe in gas phase, C M ¼ Concentration of the volatile probe in liquid phase.…”