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J Sci Food Agric

Title:		Retention/release equilibrium of aroma compounds in fat-free dairy gels
Author(s):		Merabtine Y; Lubbers S; Andriot I; Tromelin A; Guichard E;
Address:		"INRA, UMR 1129 FLAVIC, Dijon, France"
Journal Title:		J Sci Food Agric
Year:		2010
Volume:		90
Issue:		9
Page Number:		1403 - 1409
DOI:		10.1002/jsfa.3949
ISSN/ISBN:		1097-0010 (Electronic) 0022-5142 (Linking)
Abstract:		"BACKGROUND: The replacement of fat by thickeners in fat-free yogurts leads to an important modification of aroma compound partitioning, with an impact on aroma perception. Investigation of retention/release equilibria allows a good understanding of aroma compound behaviour depending on food composition. RESULTS: Vapour/liquid equilibria of ten aroma compounds (two esters, two ketones, three aldehydes and three alcohols) in several media were studied to investigate the influence of pectin addition to fat-free dairy gel on the retention/release equilibrium. The partition coefficient of each aroma compound was measured by headspace analysis at equilibrium in six media (pure water, low-methoxylated pectin gels and dairy gels with or without added pectin). The release of aroma compounds was similar in the aqueous media (pure water and pectin gels) on the one hand and in the dairy gels on the other hand. However, a trend to greater release occurred with the addition of pectin in both cases. Four aroma compounds were more retained in dairy gels than in water and pectin gels. No relationship appeared between retention and either the chemical function or hydrophobicity (logP values) for the entire set. However, several subsets showed a linear correlation between K and logP values. CONCLUSION: These results suggest that other structural properties than hydrophobicity are probably involved, changing the retention/release behaviour of aroma compounds according to the matrix composition. In order to probe the interactions, further experiments with a larger set of aroma compounds followed by molecular modelling interpretation are needed"
Keywords:		Dairy Products/*analysis Dietary Fats/*analysis Gels Hydrophobic and Hydrophilic Interactions Kinetics Pectins/chemistry Phase Transition Volatile Organic Compounds/administration & dosage/*chemistry;
Notes:		"MedlineMerabtine, Yacine Lubbers, Samuel Andriot, Isabelle Tromelin, Anne Guichard, Elisabeth eng Comparative Study Research Support, Non-U.S. Gov't England 2010/06/16 J Sci Food Agric. 2010 Jul; 90(9):1403-9. doi: 10.1002/jsfa.3949"