Effect of konjac glucomannan addition on aroma release in gels containing potato starch
| Autor: | Chantal Hory, Nathalie Cayot, Liseth Goncalves, Patricia Le Bail, Claire Chassemont, Céline Lafarge |
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| Přispěvatelé: | Procédés Alimentaires et Microbiologiques (PAM), Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement, Centre des Sciences du Goût et de l'Alimentation (CSGA), Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-Centre National de la Recherche Scientifique (CNRS), Unité de recherche sur les Biopolymères, Interactions Assemblages (BIA), Institut National de la Recherche Agronomique (INRA) |
| Rok vydání: | 2013 |
| Předmět: |
chemistry.chemical_classification
potato starch aroma compound Chromatography biology Starch Ethyl acetate food and beverages Ethyl hexanoate biology.organism_classification Polysaccharide konjac glucomannan chemistry.chemical_compound chemistry Amylose Aroma compound Potato starch phase ratio variation method (PRV) [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition Aroma gas/dispersion partition coefficient Food Science X-ray analysis |
| Zdroj: | Food Research International Food Research International, Elsevier, 2014, 64, pp.412-419. ⟨10.1016/j.foodres.2014.07.008⟩ |
| ISSN: | 1873-7145 0963-9969 |
| Popis: | International audience; The present study aimed to measure the retention of aroma compounds (ethyl acetate, ethyl hexanoate and carvacrol) in dispersions based on konjac glucomannan and/or potato starch, and to highlight the influence of konjac glucomannan on the mechanisms involved in aroma retention. Publications on the effect of konjac glucomannan on aroma release are scarce. Konjac glocomannan is a polysaccharide used as a food additive for its viscous and emulsifying properties. Retention of aroma compounds in dispersions was calculated from partition coefficients which were measured using the phase ratio variation method. This method, consisting of analyses of the headspace at equilibrium, enables the determination of the partition coefficient of volatile compounds in a gas/liquid system without external or internal calibration. The three aroma compounds chosen for this study behave differently toward amylose. Prior to the release study, the complexing behavior of carvacrol with starch, hitherto unknown, was investigated by X-ray diffraction: V-6III amylose complexes were formed with carvacrol. Our results showed no specific interaction between ethyl hexanoate and potato starch or konjac glucomannan. Ethyl acetate retention seemed to be due to trapping in the complex network of polysaccharides and to the density of this network. Retention of carvacrol was influenced by the nature of polysaccharides present in the dispersion, and was mainly governed by specific interaction with starch. Additionally, the addition of konjac glucomannan to potato starch dispersions decreased the retention of volatile compounds complexing starch, but had little effect on the retention of the other aroma compounds. |
| Databáze: | OpenAIRE |
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