Interaction of aroma compounds with food matrices

Guichard, Élisabeth

doi:10.1016/b978-1-78242-103-0.00013-8

Cited by 14 publications

(21 citation statements)

References 90 publications

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“…The release of all aroma compounds was reduced in the full-fat sample, compared to the Fatred 50 sample. An increase in fat is often linked with a decrease in the volatility of hydrophobic compounds [ 36 ], whereas in emulsions, the effect of the fat content on hydrophilic aroma compounds is generally small [ 55 ]. Since not only the lipophilic compounds were reduced in their release, but also the more hydrophilic ones, the retention of the aroma compounds is probably not only explained by the higher fat content, but also by the significantly higher viscosity of the full-fat sample and, thus, a reduced diffusion of the compounds.…”

Section: Resultsmentioning

confidence: 99%

“…The use of the fat replacers, CD and microparticulated whey protein, provided reduced-fat emulsions with similar aroma release patterns to the full-fat emulsion. The properties of the aroma compounds and the food matrix determine the release rate of the compounds from the food matrix in the air [ 36 ]. Additional factors are involved in the in vivo aroma release, such as the influence of saliva (quantity and composition) and the oral processing (mastication, mixture with saliva, and bolus formation).…”

Section: Introductionmentioning

confidence: 99%

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The Effect of Corn Dextrin on the Rheological, Tribological, and Aroma Release Properties of a Reduced-Fat Model of Processed Cheese Spread

2022

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Low-calorie and low-fat foods have been introduced to the market to fight the increasing incidence of overweightness and obesity. New approaches and high-quality fat replacers may overcome the poor organoleptic properties of such products. A model of processed cheese spread (PCS) was produced as a full-fat version and with three levels of fat reduction (30%, 50%, and 70%). Fat was replaced by water or by corn dextrin (CD), a dietary fiber. Additionally, in the 50% reduced-fat spreads, fat was replaced by various ratios of CD and lactose (100:0, 75:25, 50:50, 25:75, and 0:100). The effect of each formulation was determined by measuring the textural (firmness, stickiness, and spreadability), rheological (flow behavior and oscillating rheology), tribological, and microstructural (cryo-SEM) properties of the samples, as well as the dynamic aroma release of six aroma compounds typically found in cheese. Winter’s critical gel theory was a good approach to characterizing PCS with less instrumental effort and costs: the gel strength and interaction factors correlated very well with the spreadability and lubrication properties of the spreads. CD and fat exhibited similar interaction capacities with the aroma compounds, resulting in a similar release pattern. Overall, the properties of the sample with 50% fat replaced by CD were most similar to those of the full-fat sample. Thus, CD is a promising fat replacer in PCS and, most likely, in other dairy-based emulsions.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

The Effect of Corn Dextrin on the Rheological, Tribological, and Aroma Release Properties of a Reduced-Fat Model of Processed Cheese Spread

2022

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“…Among all the different aroma substances that can be identified in food matrices, special attention is given to compounds linked to the characteristic aroma of the food and are, consequently, called “ character impact compounds ” [ 2 ]. One of the most important characteristics an aroma compound can have is its odor threshold, the lowest concentration of a compound possible that allows recognition of its odor; these data enable comparisons of the intensity or potency between compounds of the same matrix to be made [ 4 ].…”

Section: Introductionmentioning

confidence: 99%

Induced Changes in Aroma Compounds of Foods Treated with High Hydrostatic Pressure: A Review

Lomelí-Martín

Welti‐Chanes

Escobedo‐Avellaneda

2021

Foods

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Since conventional thermal processing can have detrimental consequences on aroma compounds, non-thermal technologies such as high hydrostatic pressure (HHP) have been explored. HHP may alter the weak chemical bonds of enzymes. These changes can modify the secondary, tertiary, and quaternary structures of key enzymes in the production of aroma compounds. This can result in either an increase or decrease in their content, along with reactions or physical processes associated with a reduction of molecular volume. This article provides a comprehensive review of HHP treatment’s effects on the content of lipid-derived aroma compounds, aldehydes, alcohols, ketones, esters, lactones, terpenes, and phenols, on various food matrices of vegetable and animal origin. The content of aldehydes and ketones in food samples increased when subjected to HHP, while the content of alcohols and phenols decreased, probably due to oxidative processes. Both ester and lactone concentrations appeared to decline due to hydrolysis reactions. There is no clear tendency regarding terpenes concentration when subjected to HHP treatments. Because of the various effects of HHP on aroma compounds, an area of opportunity arises to carry out future studies that allow optimizing and controlling the effect.

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“…The addition of the aqueous phase seems to introduce new complexities, such as the interaction with other components in the coffee matrix, potentially involving various functional groups. 19 Several published models of essential oil distillation from plant matter describe extraction purely by fitting mass transfer coefficients. 10,20 Moroney et al 21 modeled coffee extraction in brewing, describing the transfer between inert coffee solid matter, coffee particle (intragranular) pores, and coffee bed (intergranular) pores.…”

Section: Introductionmentioning

confidence: 99%

“…However, upon wetting the coffee, the behavior of some compounds (including acetic acid, pyridine, and methyl furfural) could not be described using the diffusion model. The addition of the aqueous phase seems to introduce new complexities, such as the interaction with other components in the coffee matrix, potentially involving various functional groups …”

Section: Introductionmentioning

confidence: 99%

Modeling Mass and Heat Transfer in Multiphase Coffee Aroma Extraction

Beverly

López-Quiroga

Farr

et al. 2020

Ind. Eng. Chem. Res.

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Instant coffee manufacture involves the aqueous extraction of soluble coffee components followed by drying to form a soluble powder. Loss of volatile aroma compounds during concentration through evaporation can lower product quality. One method of retaining aroma is to steam-strip volatiles from the coffee and add them back to a concentrated coffee solution before the final drying stage. A better understanding of the impact of process conditions on the aroma content of the stripped solution will improve product design stages. In this context, we present a multiscale model for aroma extraction describing (i) the release from the matrix, (ii) intraparticle diffusion, (iii) transfer into water and steam, and (iv) advection through the column mechanisms. Results revealed (i) the existence of three different types of compound behavior, (ii) how aroma physiochemistry determines the limiting kinetics of extraction, and (iii) that extraction for some aromas can be inhibited by the interaction with other coffee components.

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Interaction of aroma compounds with food matrices

Cited by 14 publications

References 90 publications

The Effect of Corn Dextrin on the Rheological, Tribological, and Aroma Release Properties of a Reduced-Fat Model of Processed Cheese Spread

The Effect of Corn Dextrin on the Rheological, Tribological, and Aroma Release Properties of a Reduced-Fat Model of Processed Cheese Spread

Induced Changes in Aroma Compounds of Foods Treated with High Hydrostatic Pressure: A Review

Modeling Mass and Heat Transfer in Multiphase Coffee Aroma Extraction

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