Influence of the food matrix structure on the retention of aroma compounds |
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| Authors: | Seuvre A M Díaz M A Voilley A |
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| Institution: | Laboratoire de Génie des Procédés Alimentaires et Biotechnologiques, ENSBANA, Université de Bourgogne, 1 Esplanade Erasme, 21000 Dijon, France. |
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| Abstract: | The retention of the aroma compounds in a multicomponent medium like the food matrix is influenced by their affinity with the protein when lipid is present at a low level (0.5%). The effect of the structure of the media is also studied by using two media with the same composition; one was emusified, and the other was not. Among the studied aroma compounds, 2-nonanone and isoamyl acetate present opposite behaviors: the volatility of isoamyl acetate is not affected by the change of the medium structure whereas that of 2-nonanone increases. The decrease of retention of 2-nonanone in an emulsified system would be due to a modification of the fixation site for this compound on the protein or to a competition between the lipid and the aroma compound while the protein is adsorbed at the lipid-water interface. |
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