Retention of Aroma Compounds in Starch Matrices: Competitions between Aroma Compounds toward Amylose and Amylopectin

Abstract : The retention of three aroma compounds-isoamyl acetate, ethyl hexanoate, and linalool--from starch-containing model food matrices was measured by headspace analysis, under equilibrium conditions. We studied systems containing standard or waxy corn starch with one or two aroma compounds. The three studied aroma compounds interact differently: ethyl hexanoate and linalool form complexes with amylose, and isoamyl acetate cannot. However, in systems containing one aroma compound, we observed with both starches a significant retention of the three molecules. These results indicate that amylopectin could play a role in the retention of aroma. In systems containing two aroma compounds in a blend, the retentions measured for isoamyl acetate and for linalool were either equal to or less than those in systems where they were added alone. This phenomenon was attributed to competition between aroma compounds to bind with starch. The retention of aroma compounds blended in starch-based systems gave us additional information which confirmed that interactions occur not only with amylose but also with amylopectin.
Document type :
Journal articles
Complete list of metadatas

https://hal-agrosup-dijon.archives-ouvertes.fr/hal-02194996
Contributor : Administrateur Agrosupdijon <>
Submitted on : Friday, July 26, 2019 - 11:21:00 AM
Last modification on : Saturday, July 27, 2019 - 1:01:52 AM

Links full text

Identifiers

Collections

Citation

Gaëlle Arvisenet, Andrée Voilley, Nathalie Cayot. Retention of Aroma Compounds in Starch Matrices: Competitions between Aroma Compounds toward Amylose and Amylopectin. Journal of Agricultural and Food Chemistry, American Chemical Society, 2002, 50 (25), pp.7345-7349. ⟨10.1021/jf020532u⟩. ⟨hal-02194996⟩

Share

Metrics

Record views

23