共 15 条
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.
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页码:866 / 869
页数:4
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