Retention of aroma compounds by proteins in aqueous solution

Landy, Pascale; Druaux, C.; Voilley, Andrée

doi:10.1016/0308-8146(95)00069-u

Cited by 136 publications

(105 citation statements)

References 18 publications

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“…Retention of ethyl esters by casein increased with the number of carbon atoms in the esters and with protein concentration [19]. The retention of ethyl hexanoate ranged from 38% in 5 g·L -1 caseins to 61% in 50 g·L -1 caseins.…”

Section: Partition Over Water and Skimmentioning

confidence: 94%

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Partition of five aroma compounds between air and skim milk, anhydrous milk fat or full-fat cream

Meynier¹,

Garillon²,

Lethuaut³

et al. 2003

Lait

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-The present study deals with the physicochemical interactions between aroma compounds and various dairy media used as models of complex food matrices, as well as the consequences of the interactions on aroma partitioning between the air and matrix. Five aroma compounds were investigated: amyl and isoamyl acetate, ethyl pentanoate, hexanal and t-2-hexenal. Skim milk, anhydrous milk fat and full-fat cream were chosen as dairy media, while water was used as a reference medium. Apparent partition coefficients of the five aromas were determined between the air and media between 30 and 80 °C by static headspace-gas chromatography. Partition coefficients over full-fat cream were also calculated from partition coefficients over skim milk and anhydrous milk fat. Compared with water, a significant retention of t-2-hexenal was observed in skim milk (nearly 90% whatever the temperature), whereas the retention of the other aromas varied from 6% for isoamyl acetate to 40% for hexanal in skim milk. Hydrophobic interactions were responsible for the retention of esters, whereas covalent binding of t-2-hexenal by dairy proteins was probably involved. The volatility of the 5 aromas was drastically reduced over anhydrous milk fat, because of their hydrophobic nature (log P > 1). There were discrepancies between calculated and measured partition coefficients over full-fat cream, which depended on aroma compounds and temperature. Measured and calculated ethyl pentanoate retentions were similar whatever the temperature. For isoamyl acetate, hexanal and, to a lesser extent, t-2-hexenal, aroma retention was greater than expected. The reverse phenomenon was observed with amyl acetate. The so-called "enthalpy of affinity" was calculated from the variation of the partition coefficient with temperature. This parameter allowed an overview of the relative importance of aroma compounds-matrices interactions. Anhydrous milk fat

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Section: Partition Over Water and Skimmentioning

confidence: 94%

“…Fewer studies have dealt with the interaction of caseins or caseinates with aroma compounds [12,19]. Retention of ethyl esters by casein increased with the number of carbon atoms in the esters and with protein concentration [19].…”

Section: Partition Over Water and Skimmentioning

confidence: 99%

Partition of five aroma compounds between air and skim milk, anhydrous milk fat or full-fat cream

Meynier¹,

Garillon²,

Lethuaut³

et al. 2003

Lait

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“…The release of flavour from an o/w emulsion has been theoretically described by McNulty [13] and Overbosch et al [14], but was not sufficiently examined from an experimental point of view. Many factors such as oil fraction volume, partition coefficients of volatile compounds (oil-water or headspace-product), dilution by saliva and surfactant properties must be considered to understand the release of volatile compounds from an emulsion [15,16].…”

Section: Introductionmentioning

confidence: 99%

Effect of saliva dilution on the release of diacetyl and 2-heptanone from cream style dressings

Одаке

Roozen²,

Burger³

1998

Nahrung

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Aroma release from a cream style dressing, consisting of a thickening agent dispersed in the water phase of an oil in water (o/w) emulsion, has been studied by a purge-and-trap (PT) and a dynamic headspace mastication (DHM) model using two representative volatile compounds, viz. diacetyl and 2-heptanone. These isolations have been carried out from three systems: the dressing, the thickening agent dispersion and the o/w type of emulsion after adding different volumes of artificial saliva. Dilution of the samples with artificial saliva influences the amounts released for diacetyl and 2-heptanone differently: diacetyl decreases upon dilution of the thickening agent dispersion, emulsion and dressing. However, the amount of released 2-heptanone decreased only in the case of the thickening agent dispersion. These differences are caused by the distribution of diacetyl and 2-heptanone between the water and the oil phases. The distribution is not so important, when the DHM model is used for the release from dressings. The viscosity of the mixture of dressing and artificial saliva then plays an essential role. In general, the viscosity is considered to suppress the release of flavour. However, it has been found that the amount of volatile compounds released from the more viscous dressing was greater than from the emulsion. Most probably, the DHM model creates a large surface area by adhesion of the dressing on the wall of the sampling flask and the plunger head. This result suggests that the DHM equipment, which mimics the mouth movement, might be used to predict the real release of flavour in the mouth more precisely than other mouth models.

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“…Indeed, the partition coefficient of a series of compounds with the same functional group (i.e. esters or aldehydes) increased with increasing carbon chain length [21,[25][26][27][28][29][30]. The alcohols in aqueous solutions increase its partition coefficients to increasing its molecular weight.…”

Section: Resultsmentioning

confidence: 99%

Development of an Analytical Procedure to Determine Partition Coefficients of Selected Model Migrants between Lowdensity Polyethylene and Polyamide and Nanocomposite Polyamide

Otero-Pazos¹

2017

AFSE

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Abstract. Polymeric materials have been extensively used in food packaging. The main problem associated to plastics is the migration of low molecular substances from the material to the food, which may be potentially dangerous for the consumers' health. The key parameters of the migration are the partition and diffusion coefficients. The development of polymer nanocomposites is expected to provide new materials with enhanced properties and safer food packaging. This work describes a procedure to determine the partition coefficients of selected model substances between low-density polyethylene (LDPE) and polyamide (PA) and, between LDPE and nanocomposite polyamide (naPA). The assays were conducted at different time-temperature conditions. The model migrants were extracted from the polymeric materials with ethanol and analyzed by RP-HPLC-DAD-FLD. The values of the partition coefficients obtained ranged from 0.01 to >1000. The results obtained suggest that the incorporation of nanocomposites could affect the solubility of certain compounds into the polymeric matrix.

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Retention of aroma compounds by proteins in aqueous solution

Cited by 136 publications

References 18 publications

Partition of five aroma compounds between air and skim milk, anhydrous milk fat or full-fat cream

Partition of five aroma compounds between air and skim milk, anhydrous milk fat or full-fat cream

Effect of saliva dilution on the release of diacetyl and 2-heptanone from cream style dressings

Development of an Analytical Procedure to Determine Partition Coefficients of Selected Model Migrants between Lowdensity Polyethylene and Polyamide and Nanocomposite Polyamide

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