Bylaite Egle, Adler-Nissen Jens, Meyer Anne S
Food Biotechnology and Engineering Group, BioCentrum-DTU, Soeltofts Plads, Technical University of Denmark, DK-2800 Kgs. Lyngby, Denmark.
J Agric Food Chem. 2005 May 4;53(9):3577-83. doi: 10.1021/jf048111v.
The influence of xanthan concentration (0, 0.02, 0.1, 0.4, and 0.8% w/w) and bulk viscosity on the release of 20 aroma compounds of different chemical classes (5 aldehydes, 4 esters, 5 ketones, 3 alcohols, and 3 terpenes) was evaluated in xanthan-thickened food model systems having different viscosities. Interactions between flavor compounds and xanthan were assessed by measuring air-liquid partition coefficients, K, of aroma compounds in pure water and in the xanthan solutions by static headspace gas chromatography. Mass transfer of aroma compounds was estimated by dynamic headspace gas chromatography. Notably, limonene and some of the esters and aldehydes exhibited decreased K values in the presence of xanthan, indicating that the release of these volatile aroma compounds was reduced due to interaction with the xanthan matrix. The degree of interaction depended on the physicochemical characteristics of the aroma compounds. A similar tendency was observed at nonequilibrium with the decreases in release rates being most pronounced for limonene, followed by the esters and aldehydes, with no effect for ketones and an apparent "salting out" effect for alcohols. The reduction in flavor release by xanthan was thus dependent on the physicochemical properties of the aroma compounds and was apparently a result of the aroma-xanthan interactions and not influenced by the viscosity of the system itself.
在具有不同粘度的黄原胶增稠食品模型体系中，评估了黄原胶浓度（0、0.02、0.1、0.4和0.8% w/w）和体积粘度对20种不同化学类别的香气化合物（5种醛、4种酯、5种酮、3种醇和3种萜烯）释放的影响。通过静态顶空气相色谱法测量香气化合物在纯水和黄原胶溶液中的气液分配系数K，评估风味化合物与黄原胶之间的相互作用。通过动态顶空气相色谱法估算香气化合物的传质。值得注意的是，在黄原胶存在的情况下，柠檬烯以及一些酯类和醛类的K值降低，这表明这些挥发性香气化合物的释放由于与黄原胶基质的相互作用而减少。相互作用的程度取决于香气化合物的物理化学特性。在非平衡状态下也观察到类似趋势，柠檬烯的释放速率下降最为明显，其次是酯类和醛类，酮类没有影响，而醇类有明显的“盐析”效应。因此，黄原胶对风味释放的降低取决于香气化合物的物理化学性质，显然是香气与黄原胶相互作用的结果，而不受体系本身粘度的影响。
