Influence of Physicochemical Interactions between Amylose and Aroma Compounds on the Retention of Aroma in Food-like Matrices

Abstract

In food matrices, where starch is often used as a gelling or texturing agent, the occurrence of amylose-aroma complexes and their effect on the release of aroma compounds are difficult to determine. Indeed, thick or gelled systems are known to reduce the diffusion rate of flavor molecules, resulting in an increase of retention. Moreover, interactions between aroma compounds and matrix components might increase the retention of aroma compounds. The complexing behavior of three aroma compounds with amylose was studied by DSC and X-ray diffraction to determine the relative importance of these two factors. Their interaction properties were different: two of them formed complexes, and the third did not. These aroma compounds were added in food matrices containing different starches that induced different textures. Their retention was studied by static headspace analysis. The retention of aroma compounds appeared to depend on the amylose/amylopectin ratio of starch, both from the formation of complexes and by a viscosity effect.

Comparison of Volatiles in Cooked Rice with Various Amylose Contents

“…The linear amylose in starch was able to form complexes with volatiles, and consequently the retention of the volatiles increased with the amylose content (Arvisenet et al, 2002). Glutinous rice has a distinctive aroma because of the high amount of unsaturated aldehydes (Grimm et al, 2002).…”

Headspace versus Direct Immersion Solid Phase Microextraction in Complex Matrixes: Investigation of Analyte Behavior in Multicomponent Mixtures

“…[41][42][43][44] The model-matrix chosen in our study is suitable to simulate the encapsulation and binding of hydrophobic compounds in native biological compartments present in vegetable tissues due to the presence of proteins, native lipids, and amylopectins. 45,46 SPME has been already successfully used for binding constant determinations in complex matrices, and is a technique that often reflects the molecular state of a biological system. 26,28,30 In line with our study objective, saturation of the system was again Testing of these three extraction modes was critical to understanding analyte behavior in complex matrices due to the various mass transfer mechanisms that drive the extraction process and the alteration of the analytes/matrix binding equilibria.…”

Microencapsulation Techniques for Food Flavour

“…100,103 Arvisenet et al measured the retention of three flavour compounds [isoamyl acetate (12), ethyl hexanoate (13), and linalool (14), Figure 12.4] in starch matrices. 105 Four different types of starches are used: a standard corn starch (26% amylose), a waxy corn starch (G1% amylose), a stabilized and cross-linked waxy corn starch (G1% amylose) and an amylaserich corn starch (58% amylose). Because flavour compounds have a higher affinity for amylase than amylopectin, amylose-rich corn starch has the highest aroma retention and 31 A variety of structures can be generated by selecting lactones with different chain lengths.…”