Delayed volatile compound release properties of self-assembly structures in emulsions

被引：21

作者：

Phan, Van-Anh ^{[1
]}

Liao, Yong-Cheng ^{[1
]}

Antille, Nicolas ^{[1
]}

Sagalowicz, Laurent ^{[1
]}

Robert, Fabien ^{[1
]}

Godinot, Nicolas ^{[1
]}

机构：

[1] Nestle Res Ctr, CH-1000 Lausanne 26, Switzerland

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2008年 / 56卷 / 03期

关键词：

delayed aroma release; self-assembly structures; structured emulsion; lipid content; low fat; proton-transfer reaction mass spectrometry;

D O I：

10.1021/jf072520k

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Temporal release and retention of aroma compounds from structured emulsions (where unsaturated monoglycerides are added to the oil) and conventional oil-in-water emulsions were studied using in vitro dynamic headspace analysis by proton-transfer reaction mass Spectrometry and static headspace analysis by gas chromatography-mass spectrometry. Under dynamic conditions, the structured emulsion exhibited delayed release compared to the oil-in-water emulsion containing the same lipid content of 5%. The time to maximum concentration T-max of amphiphilic and lipophilic aroma compounds increased by a factor of 1.2 (for 3E-hexenal) to 1.9 (for octanal). The aroma release profile of the 5% lipid structured emulsion was close to that obtained for the oil-in-water emulsion containing 10% lipid. Under static conditions, the 5% lipid structured emulsion retained more of the most lipophilic aroma compounds than its counterpart 5% oil-in-water nonstructured emulsion. The present study provides potential solutions for modulating aroma release profiles of reduced-fat foods by self-assembly structures.

引用

页码：1072 / 1077

页数：6

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