Retention of aroma compounds: an interlaboratory study on the effect of the composition of food matrices on thermodynamic parameters in comparison with water

Abstract

The composition and complexity of a food matrix influence gas/matrix partition coefficients or aroma compounds in function of their hydrophobicity and to a lower extent enthalpy of vaporization.

Static headspace analysis of volatile compounds released from β-lactoglobulin-stabilized emulsions determined by the phase ratio variation method

“…The current K values showed comparable trends with slight deviations, which can mainly be attributed to the differences in the methods used and in the materials and experimental conditions such as temperature, pH and ionic strength. Other studies also noticed differences between the K values obtained by PRV method and other methods in literature (Kopjar, Andriot, Saint-Eve, Souchon, & Guichard, 2010;Savary et al, 2006). The latter used the same PRV method and obtained a similar result for ethyl butyrate to this study (K = 18.3 × 10 − 3 , 30°C).…”

Interaction of aroma compounds with food matrices

“…Partition coefficients can be expressed using the mass fraction (km), the molar fraction (Ki) or the molar concentration (ki). Therefore, to compare values obtained in different units, some conversions are necessary (Kopjar et al, 2010). The composition and complexity of food matrices influence the air-matrix partition coefficients of aroma compounds as a function of their hydrophobicity and, to a lesser extent, the enthalpy of vapourisation (Kopjar et al, 2010).…”

“…Therefore, to compare values obtained in different units, some conversions are necessary (Kopjar et al, 2010). The composition and complexity of food matrices influence the air-matrix partition coefficients of aroma compounds as a function of their hydrophobicity and, to a lesser extent, the enthalpy of vapourisation (Kopjar et al, 2010). This can be explained by specific interactions between aroma compounds and the non-volatile components, such as lipids, proteins and carbohydrates, but the nature of these interactions may change because of modifications to the medium (ionic strength, pH, temperature).…”

Inherent and process-induced hydrophobicity influences aroma retention in fat-free dairy matrices

“…With regard to the former, matrices consisting of pure b-lactoglobulin (Andriot, Harrison, Fournier, & Guichard, 2000;Andriot, Marin, Feron, Relkin, & Guichard, 1999;Lubke, Guichard, Tromelin, & Le Queré, 2002;Reiners, Nicklaus, & Guichard, 2000;Tavel, Andriot, Moreau, & Guichard, 2008;Van Ruth & Villeneuve, 2002), a-lactalbumin (Fabre, Aubry, & Guichard, 2002) or sodium caseinate (Fares, Landy, Guilard, & Voilley, 1998;Kuehn, Zhu, Considine, & Singh, 2007;Landy et al, 1995) were investigated to establish a fundamental understanding of the dairy proteinearoma interaction on a molecular level, but largely neglected the complex physico-chemical characteristics of the dairy protein matrix. With regard to complex matrices, real food-like systems such as (model-) yoghurt (Brauss, Linforth, Cayeux, Harvey, & Taylor, 1999;Decourcelle, Lubbers, Vallet, Rondeau, & Guichard, 2004;Deleris, Lauverjat, Trelea, & Souchon, 2007;Deleris, Zouid, Souchon, & Trelea, 2009;Kopjar, Andriot, Saint-Eve, Souchon, & Guichard, 2010;Kora, Souchon, Latrille, Martin, & Marin, 2004;Lubbers, Decourcelle, Martinez, Guichard, & Tromelin, 2007;Merabtine, Lubbers, Andriot, Tromelin, & Guichard, 2010;Nongonierma et al, 2007;Nongonierma, Springett, Le Queré, Cayot, & Voilley, 2006;Perreault et al, 2010;Saint-Eve, Juteau, Atlan, Martin, & Souchon, 2006), (model-) custard (Gonzalez-Tomas, Bayarri, Taylor, & Costell, 2007Guth & Rusu, 2008;Lethuaut et al, 2005;Lethuaut, Weel, Boelrijk, & Brossard, 2004;Martuscelli, Savary, Pittia, & Cayot, 2008) and (model-) milk (Fabre et al, 2002;…”

“…The distribution of different aroma compounds between the matrix phase and the gas phase under equilibrium conditions is expressed by the matrixegas partition coefficient K MG , which describes the ratio of the concentration of the aroma compound between the matrix phase C M and the gas phase C G . Recent research successfully applied the phase ratio variation (PRV) method to determine the partition coefficient in various food matrices (Deleris et al, 2007(Deleris et al, , 2009Jouquand, Ducruet, & Giampaoli, 2004;Kopjar et al, 2010;Martuscelli et al, 2008;Merabtine et al, 2010;Saint-Eve et al, 2006;Savary, Guichard, Doublier, & Cayot, 2006;Tehrany, Mouawad, & Desobry, 2007).…”