Effects of xanthan and sugar on the release of aroma compounds in model solution. (19th October 2016)

• Record Type: Journal Article
• Authors: Yang, Zi‐Yu; Fan, Yan‐Ge; Xu, Min; Ren, Jing‐Nan; Liu, Yan‐Long; Zhang, Lu‐Lu; Li, Jia‐Jia; Zhang, Yan; Dong, Man; Fan, Gang
• Is Part Of: Flavour and fragrance journal. Volume 32:Number 2(2017:Mar.)
• Page Start: 112
• Page End: 118
• Publication Date: 2016-10-19
• Subjects: xanthan -- sucrose -- glucose -- aroma compound -- release; Flavor -- Periodicals; Odors -- Periodicals; Smell -- Periodicals; 668.54
• DOI: 10.1002/ffj.3360
• Languages: English
• ISSNs: 0882-5734

Abstract

Abstract: The effects of the interaction of xanthan and sugar on the release of aroma compounds (α‐pinene, ethyl acetate, ethyl butyrate, perillaldehyde, hexenal, and d‐limonene) were investigated in model solutions (xanthan, sugar and xanthan‐sugar solutions). The released aroma compounds were analysed by solid‐phase microextraction and gas chromatography‐mass spectrometer (SPME/GC‐MS). The results showed that the six aroma compounds decreased differently in the 0.4 g·L ‐1 xanthan solution. A slightly stronger release of these aroma compounds in glucose solution was observed than that in sucrose solution. The release of these aroma compounds increased in the xanthan solution after the addition of the sucrose. This indicated that the release of these aroma compounds was inhibited in the xanthan solution. But the addition of sucrose in the xanthan solution could promote the release of the aroma compounds. Additionally, the rheology results showed that the xanthan solution exhibited a gradual shear thinning and the C* of xanthan was 2 g·L ‐1 . However, the concentrations of the xanthan solution which could inhibit the release of the six aroma compounds were not fully consistent with C*. And this indicated that viscosity was not the main factor influencing the release of aroma compounds in the xanthan solution. Copyright © 2016 John Wiley & Sons, Ltd. Abstract : The released aromas decreased in the xanthan solution. In the sucrose solution, the released aroma compounds decreased and subsequently increased. In the xanthan‐sugar solutions, the released aromas increased to a certain degree as the sucrose concentration increased. Xanthan exhibited gradual shear thinning, and viscosity was not the main factor influencing the release of aroma compounds in the xanthan solution.