Effects of xanthan and sugar on the release of aroma compounds in model solution

Abstract

The effects of the interaction of xanthan and sugar on the release of aroma compounds (α‐pinene, ethyl acetate, ethyl butyrate, perillaldehyde, hexenal, and d‐limonene) were investigated in model solutions (xanthan, sugar and xanthan‐sugar solutions). The released aroma compounds were analysed by solid‐phase microextraction and gas chromatography‐mass spectrometer (SPME/GC‐MS). The results showed that the six aroma compounds decreased differently in the 0.4 g·L‐1 xanthan solution. A slightly stronger release of these aroma compounds in glucose solution was observed than that in sucrose solution. The release of these aroma compounds increased in the xanthan solution after the addition of the sucrose. This indicated that the release of these aroma compounds was inhibited in the xanthan solution. But the addition of sucrose in the xanthan solution could promote the release of the aroma compounds. Additionally, the rheology results showed that the xanthan solution exhibited a gradual shear thinning and the C* of xanthan was 2 g·L‐1. However, the concentrations of the xanthan solution which could inhibit the release of the six aroma compounds were not fully consistent with C*. And this indicated that viscosity was not the main factor influencing the release of aroma compounds in the xanthan solution. Copyright © 2016 John Wiley & Sons, Ltd.

Effects of maltodextrins with different dextrose‐equivalent values

“…1,3 Maltodextrins are classified on the basis of their dextroseequivalent (DE) values and the source of starch from which they originated. [7][8][9][10][11][12][13][14][15][16][17][18] These researches reported that the release of volatile compounds in food systems can be affected by van der Waals forces, hydrogen bonds, and hydrophobic interactions between volatile compounds and polysaccharide matrices. 4,5 In general, the properties of maltodextrins with lower DE values (ie, less hydrolyzed) are more close to those of starch, from which they originate; that is, their hygroscopicity and solubility increase whereas their crystallinity and bulking capacity decrease as the DE value increases.…”

“…The DE value is the degree of hydrolysis of starch into glucose syrup: the terms "maltodextrin" and "corn syrup solids" are generally used for DE values of <20 and ≥20, respectively. [7][8][9][10][11][12][13][14][15][16][17][18] Karaiskou et al 8 studied the release of limonene and trans-2-hexenal from gum arabic or egg yolk/xanthanstabilized oil-in-water emulsions. 6 Many studies have investigated the diverse effects of polysaccharides on the release and retention of flavor compounds.…”

“…4,5 In general, the properties of maltodextrins with lower DE values (ie, less hydrolyzed) are more close to those of starch, from which they originate; that is, their hygroscopicity and solubility increase whereas their crystallinity and bulking capacity decrease as the DE value increases. Also, Yang et al 10 cients of volatile compounds with different chain lengths and functional groups were determined by equilibrium headspace analysis at 20°C and 37°C, which corresponded to ambient and mouth temper-atures, respectively, during the measurement. [7][8][9][10][11][12][13][14][15][16][17][18] These researches reported that the release of volatile compounds in food systems can be affected by van der Waals forces, hydrogen bonds, and hydrophobic interactions between volatile compounds and polysaccharide matrices.…”

“…[7][8][9][10][11][12][13][14][15][16][17][18] These researches reported that the release of volatile compounds in food systems can be affected by van der Waals forces, hydrogen bonds, and hydrophobic interactions between volatile compounds and polysaccharide matrices. [7][8][9][10][11][12][13][14][15][16][17][18] Karaiskou et al 8 studied the release of limonene and trans-2-hexenal from gum arabic or egg yolk/xanthanstabilized oil-in-water emulsions. They found that the interaction between hydrocolloid and aroma compounds is an important factor, which could influence on the release of aroma compounds.…”

“…They found that the interaction between hydrocolloid and aroma compounds is an important factor, which could influence on the release of aroma compounds. Also, Yang et al 10 investigated the effect of xanthan and sugar on the release of aroma compounds. The rheology results indicated that viscosity was not the main factor influencing the release of aroma compounds in the xanthan solution.…”