Retention of ethyl butyrate by gellan gels in the presence of potassium ions

被引:7
作者
Evageliou, Vasiliki [1 ]
Galanaki, Panagiota [1 ]
Gardeli, Chryssavgi [1 ]
Komaitis, Michael [1 ]
机构
[1] Agr Univ Athens, Dept Food Sci & Technol, Athens 11855, Greece
关键词
Gellan; Ethyl butyrate; Aroma retention; Headspace; Partition coefficient; AROMA COMPOUNDS; FLAVOR RELEASE; PERCEPTION; MATRICES; GELATION; STARCH; PECTIN;
D O I
10.1016/j.foodchem.2010.11.053
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
The air/biopolymer partition coefficient (K) and percentage of retention (R%) of ethyl butyrate (400 ppm) added to gellan gels were determined, using static headspace gas chromatography. Potassium chloride (40-120 mM) was used to induce gellan gelation. When 5 g of sample were left to equilibrate at 37 degrees C for 2 and 24 h, the coefficient values initially decreased with salt concentration to a certain value after which they raised again. The lower coefficient values, for the 24 h period, were observed at higher salt concentration than for the 2 h. Moreover, for both time periods, the lower coefficient values were found for the gellan gels with the greater strength and rigidity and were accompanied by positive percentages of retention. When 15 g of sample were used, after equilibration at 37 degrees C for 24 h, no significant changes in aroma release were observed. Moreover, negative percentages of retention values were calculated for all salt concentrations. (C) 2010 Elsevier Ltd. All rights reserved.
引用
收藏
页码:866 / 869
页数:4
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