Flavor Retention and Release from Beverages: A Kinetic and Thermodynamic Perspective

Abstract

For the investigation of retention and release of flavor components, various methods are available, which are mostly used on a case-to-case basis depending on the raw material. These effects that originate from kinetics and thermodynamics could be put in a much wider perspective if these fields were taken as a starting point of investigation in combination with rigorous data analysis. In this Review, we give an overview of experimental techniques and data analysis methods, and predictive methods using mass transfer techniques are also discussed in detail. We use this as a foundation to discuss the interactions between volatile flavors and the matrix of liquid foods/beverages. Lipids present in the form of an emulsion are the strongest volatile retainers due to the lipophilic nature of most of the volatile flavors. Proteins also have flavor retention properties, whereas carbohydrates hardly have a retention effect in beverages. Smaller components, such as sugars and salts, can change the water activity, thereby facilitating flavor release. Alternatively, salts can also indirectly affect binding sites of proteins leading to release (e.g., NaCl and Na2SO4) or retention (NaCSN and Cl3CCOONa) of flavors. Furthermore, the effects of temperature and pH are discussed. The Review concludes with a critical section on determination of parameters relevant to flavor release. We highlight the importance of accurate determination of low concentrations when using linearization methods and also show that there is an intrinsic preference for nonlinear regression methods that are much less sensitive to measurement error.

Double-Function Oxygen Scavenger and Aromatic Food Packaging Films Based on LDPE/Polybutadiene and Peanut Aroma

“…This behavior could be attributed to the ability of PB in enhancing crosslinking of LDPE as the concentration of PB increases as reported by other authors [37]. In relation to the retention of aroma compounds in crosslinked polymer matrices, higher retention values have been reported because of the higher interactions between aroma compounds and polymer chains that occur in comparison with non-crosslinked polymers [43].…”

“…Data showed significant differences between the formulations with different wt % of PB, resulting in a higher presence of this compound in the PE/PA/PB13 formulation (Figure 5). It is important to consider that these concentrations were higher than the concentrations of pyrazines generated during the roasting process of peanuts [43], indicating that the levels of both pyrazines incorporated into the LDPE-based films were suitable to improve the customer's sensorial experience. On the other hand, in relation to the nonanal content present in the developed films, values of 72 ± 19, 131 ± 30 and 136 ± 31 ppm were obtained in samples of PE/PA, PE/PA/PB5 and PE/PA/PB13, respectively.…”

Is Sotolon Relevant to the Aroma of Madeira Wine Blends?

“…Matrix effects are known to influence the perceptiveness of a specific stimulus in alcoholic beverages [24,25,26]. It is recognized that matrix components interact with volatile flavors, namely aromas [27]. However, their retention and release are a complex matter.…”

Antimicrobial packaging design : Exploring the potential of allyl isothiocyanate release from mustard seeds

“…According to the viscosity of the protein-food matrix shown in Appendix 4.4, the higher protein caused an increase in viscosity of the matrix. This is logical because the high volatile compounds, like AITC, are hardly resistant from the gas phase, and the absorption in the liquid is thus limited (Ammari and Schroen, 2018). This effect of viscosity on volatile absorption was also described by Li et al (2012) that the gels with higher viscosities provide stronger binding power, which limited the volatiles to diffuse into the gel (highly viscous solution).…”

“…Mustard seeds contain fat (~30% (w/w)), protein (~29%), carbohydrate (~19%), fibre (~10%), water (~7%), and ash (~5%) (Aljasass and Al-Jasser, 2012). The components of the antimicrobial sources can interact with and/or bind the volatile compounds (Ammari and Schroen, 2018). Mustard seeds have a high-fat content, and the AITC is expected to solubilize in the fat, and this might hinder the release of AITC from the mustard seeds (Dai and Lim, 2014) due to its between proteins and AITC is the covalent binding of AITC to the sulfide group of the proteins, reducing its antimicrobial activity .…”