Molecular differences of low methoxy pectins induced by pectin methyl esterase I: Effects on texture, release and perception of aroma in gel systems

Oaxaca cheese: flavour, texture and their interaction in a Mexican traditionalpasta filatatype cheese

“…Considering only those sub-variables the correlation is still significant (p 5 0.01) but not so high [0.728; Figure 5(B)] and this contribution may be explained because an increase in chewiness, springiness and adhesiveness may allow some volatile compounds to be released more easily from the cheese matrix. This explanation is consistent with the report of Kim, Kim, Yoo, and Kim (2010) where the intensity of the perceived flavour showed strong negative correlations with the firmness of four different pectin gels.…”

Aroma release of a model wine solution as influenced by the presence of non-volatile components. Effect of commercial tannin extracts, polysaccharides and artificial saliva

“…Moreover, as the higher methyl esterified regions in pectin molecule can exert more hydrophobic characteristics than non-esterified regions, the aroma compounds with hydrophobic characteristics can be located in the esterified regions within the studied system (Kim, Kim, Yoo, & Kim, 2010). This could explain the high retention of ethyl octanoate, ethyl decanoate, ethyl dodecanoate and linalool, which have different functional groups but similar hydrophobicity.…”

NSAIDS: Design and Development of Innovative Oral Delivery Systems

“…KL encapsulation was higher in pectin (81-94%) than in alginate (39-49%) beads. This effect could be related to the low molecular weight of pectin able to improve the hydrogel structure [59,60]. The produced particles were cryofractured and analyzed by SEM (Figure 7) with the aim to study the effect of alginate or pectin on the inner structure.…”