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Impact of protein, lipid and carbohydrate on the headspace delivery of volatile compounds from hydrating powders

Fisk, Ian; Boyer, Maxime; Linforth, Rob S.T.

Authors

Ian Fisk Ian.fisk@nottingham.ac.uk

Maxime Boyer

Rob S.T. Linforth robert.linforth@nottingham.ac.uk

Abstract

The release of volatile compounds, such as aroma, from a food material during hydration is of wide relevance to the food industry. To this end, dry powders of varying chemical composition were hydrated in a controlled system to investigate the impact of varying composition (protein, lipid and carbohydrate) on the delivery rate of volatile compounds to the headspace. Additional lipid and carbohydrate reduced the concentration of volatile compounds in the headspace and accelerated their rate of delivery to the headspace. Protein had no measurable impact. Of the volatile compounds measured, 2,3 butanedione and acetaldehyde were shown to be released slowly into the headspace, and pyrrol, methyl acetate and pyridine were released rapidly; this differential release rate was strongly correlated with hydrophobicity and would indicate that during hydration there is a temporal dimension to the relative abundance of volatile compounds in the headspace.

Journal Article Type Article
Publication Date Jul 18, 2012
Journal European Food Research and Technology
Print ISSN 1438-2377
Electronic ISSN 1438-2385
Publisher Humana Press
Peer Reviewed Peer Reviewed
Volume 235
Issue 3
Institution Citation Fisk, I., Boyer, M., & Linforth, R. S. (2012). Impact of protein, lipid and carbohydrate on the headspace delivery of volatile compounds from hydrating powders. European Food Research and Technology, 235(3), doi:10.1007/s00217-012-1776-x
DOI https://doi.org/10.1007/s00217-012-1776-x
Keywords Aroma delivery; Flavour; Powder dispersion; Aroma
Publisher URL http://www.springerlink.com/content/781w1h53w4801768/
Related Public URLs http://www.nottingham.a...ciences/people/Ian.Fisk
http://www.nottingham.ac.uk/
Copyright Statement Copyright information regarding this work can be found at the following address: http://eprints.nottingh.../end_user_agreement.pdf
Additional Information Open Access

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Copyright Statement
Copyright information regarding this work can be found at the following address: http://eprints.nottingham.ac.uk/end_user_agreement.pdf




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