Model Studies on the Release of Aroma Compounds from Structured and Nonstructured Oil Systems Using Proton-Transfer Reaction Mass Spectrometry

Abstract

Relative retention, volatility, and temporal release of volatile compounds taken from aldehyde, ester, and alcohol chemical classes were studied at 70 degrees C in model systems using equilibrium static headspace analysis and real time dynamic headspace analysis. These systems were medium-chain triglycerides (MCT), sunflower oil, and two structured systems, i.e., water-in-oil emulsion and L2 phase (water-in-oil microemulsion). Hydrophilic domains of the emulsion type media retained specifically the hydrophilic compounds and alcohols. Four kinetic parameters characterizing the concentration- and time-dependent releases were extracted from the aroma release curves. Most of the kinetic parameter values were higher in structured systems than in oils particularly when using MCT. The oil nature was found to better control the dynamic release profiles than the system structures. The release parameters were well-related (i) to the volatile hydrophobicity as a function of the oil used and (ii) to the retention data in the specific case of the L2 phase due to a specific release behavior of alcohols.

Effect of the structure of monoglyceride–oil–water gels on aroma partition

“…In addition, the headspace concentration of limonene above the gels is similar evidencing that the gels, even if showing different in structure, affect the aroma partition in the same manner. Results are in agreement with those reported by Landy et al (2007), who found aroma retention in emulsions containing lamellar phases of unsaturated monoglycerides. The decrease in the headspace concentration of aroma compounds of gelled systems was also found in gels containing other hydrocolloids such as proteins, pectins and polysaccharides (Karaiskous, Blekas, & Paraskevopoulou, 2008;Monge, Negri, Giacomazza, & Bulone, 2008;Renard, van de Velde, & Visschers, 2006).…”

“…Vauthey, Visani et al (2000); Vauthey, Milo et al (2000) have shown that systems composed of 80% unsaturated monoglyceride and 20% water, in which the polar lipids organized in the cubic phase, display weaker aroma retention capability than a water-in-oil emulsion containing 80% of triglycerides. On the contrary, Landy et al (2007) found an increase in aroma retention of lipophilic compounds in a system (30% unsaturated monoglycerides; 60% triglycerides; 10% water) containing the lamellar phase of unsaturated monoglycerides. Finally, Phan et al (2008) studied the aroma retention properties of aroma compounds from the dispersed phase of self-assembly structures formed by unsaturated monoglycerides in an emulsified water solution.…”

“…In particular, these structures have been adopted as drug delivery systems able to protect the encapsulated guest molecules and modulate their release. In food industry, monoglyceride self-assembly structures have been proposed for different applications: (i) as structuring phase in low-fat or lowsaturated fat products (Batte et al, 2007;Heertje et al, 1998;Marangoni, Idizak et al, 2007;Rush Jantzi, Dupak, Idziak & Marangoni, 2008); (ii) as systems for controlling the release of volatile aroma compounds (Landy et al, 2007;Phan, Liao, Antille, Sagalowicz, Robert, & Godinot, 2008;Vauthey, Visani, Frossand, Garti, Leser, & Watzke, 2000); (iii) as a reactor for the enhancement of flavour compound formation during heat treatments (Vauthey, Milo, Frossand, Garti, Leser, & Watzke, 2000).…”

Interaction of aroma compounds with food matrices

“…Most Table 13.1 Air/water and air/oil partition coefficients at 25 C (Buttery et al, 1965;Guichard, 2006;Landy et al, 2007) of the proteins used as food ingredients for different applications (such as gelation, thickening, emulsification and foaming) adopted a globular structure that results from an equilibrium between physico-chemical parameters including hydrophobic interactions, electrostatic interactions, hydrogen bonding, van der Waals forces and configurational entropy (McClements, 2002). The structure tends to reduce the contact area between non-polar groups and water and, for this reason, the main driving force stabilising the compact structure of globular proteins is related to hydrophobic interactions.…”

Cubic membranes: a structure-based design for DNA uptake

“…Lipid polymorphism is an essential aspect to consider in designing liposomes for biologically active agent delivery (Landy et al 2007). For example, a lamellar phase comprising parallel strands of DNA sandwiched between fluid lipid bilayers is a prevailing system for DNA packaging (Schmutz et al 1999), and the subsequent induction of a phase transition from the multi-lamellar 'sandwich' structure to an inverted hexagonal or cubic phase is associated with the efficient release of DNA molecules (Koynova et al 2005).…”