The Interaction of Volatiles with Food Components

Detectable Odor Thresholds of Selected Lipid Oxidation Compounds in a Meat Model System

“…Binding increases with protein denaturation (Solms et al, 1973). Aldehydes may react with side chains of lysine, arginine, methionine, and tyrosine to form Schiff bases (Kinsella, 1982;Ory and St. Angelo, 1982).…”

Temperature effect on solubility of aroma compounds in various aqueous solutions

“…Various aroma compounds constitute the flavoring used in food formulation. The behavior of aroma compounds in both simple and complex media had been largely studied (Solms, Osman-Ismail, & Beyeler, 1973;Solms, 1986;Le Thanh, Thibeaudeau, Thibaut, & Voilley, 1992;Druaux, Le Thanh, Seuvre, & Voilley, 1998;Espinoza-Diaz, 1999;Voilley, Espinosa-Diaz, Druaux, & Landy, 1999;Guichard, 2002). Some of those media included aqueous solutions and emulsions containing major constituents.…”

Delivery of Flavours from Food Matrices

“…It is also conceivable that single helices are induced; in this case the flavour compound is located in the free space between the helices (Osman-Ismail and Escher et al, 2000). Alcohols, aldehydes, ketones, terpenes and fatty acids have been reported to form inclusion complexes with starch (Osman-Ismail and Solms et al, 1973;Nüssli, 1998). Starch affects flavour retention not only at molecular level by the complexation of flavour compounds with amylose and amylopectin; it also has an effect at supramolecular level through crystallisation of inclusion complexes, and at colloidal level through formation of dispersions in which aggregation, phase separation and network formation of starch and amylose complexes occur (Escher et al, 2000).…”