Arvisenet G, Le Bail P, Voilley A, Cayot N
Unité Mixte de Recherche Arômes, INRA/ENESAD, 21 Boulevard Olivier de Serres, 21800 Quetigny, France.
J Agric Food Chem. 2002 Nov 20;50(24):7088-93. doi: 10.1021/jf0203601.
In food matrices, where starch is often used as a gelling or texturing agent, the occurrence of amylose-aroma complexes and their effect on the release of aroma compounds are difficult to determine. Indeed, thick or gelled systems are known to reduce the diffusion rate of flavor molecules, resulting in an increase of retention. Moreover, interactions between aroma compounds and matrix components might increase the retention of aroma compounds. The complexing behavior of three aroma compounds with amylose was studied by DSC and X-ray diffraction to determine the relative importance of these two factors. Their interaction properties were different: two of them formed complexes, and the third did not. These aroma compounds were added in food matrices containing different starches that induced different textures. Their retention was studied by static headspace analysis. The retention of aroma compounds appeared to depend on the amylose/amylopectin ratio of starch, both from the formation of complexes and by a viscosity effect.
在淀粉常被用作胶凝剂或增稠剂的食品基质中，直链淀粉-香气复合物的形成及其对香气化合物释放的影响难以确定。实际上，已知浓稠或胶凝体系会降低风味分子的扩散速率，导致保留率增加。此外，香气化合物与基质成分之间的相互作用可能会增加香气化合物的保留率。通过差示扫描量热法（DSC）和X射线衍射研究了三种香气化合物与直链淀粉的络合行为，以确定这两个因素的相对重要性。它们的相互作用特性不同：其中两种形成了复合物，而第三种没有。将这些香气化合物添加到含有不同淀粉的食品基质中，这些淀粉会产生不同的质地。通过静态顶空分析研究了它们的保留率。香气化合物的保留率似乎取决于淀粉的直链淀粉/支链淀粉比例，这既与复合物的形成有关，也与粘度效应有关。
