Effect of SPME extraction conditions and humidity on the release of volatile lipid oxidation products from spray-dried emulsions

被引：32

作者：

Damerau, Annelie ^{[1
]}

Kamlang-ek, Pimwalee ^{[1
]}

Moisio, Timo ^{[2
]}

Lampi, Anna-Maija ^{[1
]}

Piironen, Vieno ^{[1
]}

机构：

[1] Univ Helsinki, Dept Food & Environm Sci, FIN-00014 Helsinki, Finland

[2] VTT Tech Res Ctr Finland, Espoo 02044, Finland

来源：

FOOD CHEMISTRY | 2014年 / 157卷

关键词：

Spray-dried emulsions; Sunflower oil; Release of volatile compounds; HS-SPME-GC-MS; PCA; SOLID-PHASE MICROEXTRACTION; FLAVOR COMPOUNDS; OILS; HEADSPACE; PROTEINS; QUALITY; WATER; ODOR;

D O I：

10.1016/j.foodchem.2014.02.032

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The aim of the study was to investigate the effects of headspace solid-phase microextraction (HS-SPME) conditions and relative humidity (RH) on the release of volatile lipid oxidation products from spray-dried emulsions. Two model spray-dried sunflower oil emulsions with a Na-caseinate-maltodextrin matrix were oxidised, stabilised at five RHs and analysed by HS-SPME-GC-MS for volatiles. Increased extraction temperature raised not only the overall release of volatile compounds but also altered the volatile profile. The obtained volatile profiles were dependent on the RH. This was mainly due to the humidity response of the matrix affecting e.g. its binding ability and hydrophilicity. Cross-linking of the emulsifying protein had a minor influence on the release. Both matrix-related factors and extraction conditions should thus be taken into account in interpretation of the HS-SPME results. On the other hand, being sensitive to changes in matrix composition and structure, the HS-SPME allows studying of matrix-related changes in foods. (C) 2014 Elsevier Ltd. All rights reserved.

引用

页码：1 / 9

页数：9

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