Skip to Main content Skip to Navigation
Journal articles

Flavour release from polysaccharide gels: different approaches for the determination of kinetic parameters

Abstract : Two different approaches were developed to quantify aroma release: static headspace syringe injection analysis at different times, and dynamic headspace analysis with trapping on Tenax® for different times. They were applied on two polysaccharide matrices in order to better understand relationships between the structure of the food matrix and flavour perception. These two approaches allowed the determination of kinetic and thermodynamic parameters. Dynamic methods better simulate flavour release in the mouth, but only static measurements allow a determination of thermodynamic and kinetic parameters with a good precision.
Document type :
Journal articles
Complete list of metadatas

https://hal-agrosup-dijon.archives-ouvertes.fr/hal-03007677
Contributor : Admin Agrosupdijon <>
Submitted on : Monday, November 16, 2020 - 2:38:50 PM
Last modification on : Monday, November 23, 2020 - 9:56:03 AM

Identifiers

Collections

Citation

Alexandre Juteau, Nathalie Cayot, Claire Chabanet, Jean Louis Doublier, Elisabeth Guichard. Flavour release from polysaccharide gels: different approaches for the determination of kinetic parameters. Trends in Food Science and Technology, Elsevier, 2004, 15 (7-8), pp.394-402. ⟨10.1016/j.tifs.2003.12.002⟩. ⟨hal-03007677⟩

Share

Metrics

Record views

6