Retention of aroma compounds in food matrices of similar rheological behaviour and different compositions

Seuvre, Anne-Marie; Philippe, E.; Rochard, Sophie; Voilley, Andrée

doi:10.1016/j.foodchem.2005.02.014

Cited by 68 publications

(38 citation statements)

References 15 publications

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“…The retention measurements of diacetyl and (À)-a-pinene were carried out at equilibrium to distinguish thermodynamic component of aroma compounds release (de Roos, 2003;Seuvre et al, 2006;van Ruth et al, 2002). The effects of environmental conditions of experimental design on the odourants retention during storage time are illustrated in Fig.…”

Section: Retention Of the Aroma Compoundsmentioning

confidence: 99%

“…Retention and release of diacetyl and/or a-pinene have been investigated by several authors (Boland, Buhr, Giannouli, & van Ruth, 2004;Guyot et al, 1996;Seuvre, Philippe, Rochard, & Voilley, 2006;van Ruth et al, 2002). However, very few studies have examined stability of these aroma compounds in o/w emulsions formed with commercial emulsifiers and their low-fat replacers under different environmental conditions.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Effects of pH and ionic strength of NaCl on the stability of diacetyl and (−)-α-pinene in oil-in-water emulsions formed with food-grade emulsifiers

Bortnowska

2012

Food Chemistry

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Section: Retention Of the Aroma Compoundsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effects of pH and ionic strength of NaCl on the stability of diacetyl and (−)-α-pinene in oil-in-water emulsions formed with food-grade emulsifiers

Bortnowska

2012

Food Chemistry

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“…The equilibrium between the different volatile compounds and their concentrations are responsible for overall flavour profile of fruits and their products. [8] The stability of the volatile compounds in the products during preparation as well as during storage are of increasing interest to the food industry. The retention and the stability of the products flavour are in the strong relationship with the consumer's acceptability of the products, and it is necessary to control it.…”

Section: Introductionmentioning

confidence: 99%

Volatile profile of sour cherry puree as affected by sucrose and trehalose

Zlatić¹,

Pichler

Vidrih³

et al. 2017

International Journal of Food Properties

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In this study, effect of sugars (sucrose and trehalose) and their amount on the volatile profile of sour cherry puree was evaluated. Results were compared to sour cherry puree without addition of sugars. Volatiles amount depended on type and amount of sugar. This indicated that the sugars showed an effect on flavour profile. Volatiles with the ethereal, alcoholic flavour note were present in the highest amount in the puree while with the addition of sugars, amount of those volatiles was lower. Sweet, floral volatiles were determined in higher amount when sugars were added in comparison to puree. Addition of sucrose did not have significant impact on the volatiles with sweet flavour note, while with addition of trehalose lower amount of those compounds were determined than in puree. Sweet, fruity and fresh, green volatiles were determined in higher amount in samples with the addition of sugars, especially when trehalose was added. Addition of sugar did not have impact on pungent volatiles. ARTICLE HISTORY

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“…With a relatively dry matrix, the rate and extent of hydration during eating will be related to matrix composition and may affect aroma release (Brauss et al 1999). Starch can bind some aroma compounds (Arvisenet et al 2002;Seuvre et al 2006;van Ruth and King 2003) and many cereal foods also contain significant amounts of fat, which affects partition (Ingham et al 1996). Therefore, the pattern of aroma release in vitro and in vivo can change (Brauss et al 1999;Miettinen et al 2004;Relkin et al 2004).…”

Section: Introductionmentioning

confidence: 99%

Flavor Perception in Biscuits; Correlating Sensory Properties with Composition, Aroma Release, and Texture

et al. 2009

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Anethole-flavored biscuits with different compositions (fat, flour, and sugar form) were produced using an experimental design. Both fat content and sugar form had a significant effect (P=0.05) on mechanical properties of the biscuits. Anethole release from biscuits was monitored in vitro and in vivo and was strongly affected by the biscuit composition, with some evidence of fat-aroma interactions, as well as an effect of sugar form. By comparing in vitro and in vivo aroma release measurements, the biscuit composition was identified as the major factor determining aroma release in vivo, rather than potential differences in oral breakdown of the biscuit matrix. Textural and sensory analyses of the biscuits confirmed that composition affected attributes such as aroma and sweetness and that interactions existed between some attributes.

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Retention of aroma compounds in food matrices of similar rheological behaviour and different compositions

Cited by 68 publications

References 15 publications

Effects of pH and ionic strength of NaCl on the stability of diacetyl and (−)-α-pinene in oil-in-water emulsions formed with food-grade emulsifiers

Effects of pH and ionic strength of NaCl on the stability of diacetyl and (−)-α-pinene in oil-in-water emulsions formed with food-grade emulsifiers

Volatile profile of sour cherry puree as affected by sucrose and trehalose

Flavor Perception in Biscuits; Correlating Sensory Properties with Composition, Aroma Release, and Texture

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