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

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.

Improving the lipid profile of ready‐to‐cook meat products by addition of omega‐3 microcapsules: effect on oxidation and sensory analysis

“…However, this difference was not sufficient to produce differences in ‘spicy’ flavor between batchers that were appreciable by sensory assessors. Such differences in the amount of terpenes in the headspace could be related to the higher amount of fat in fish oil added nuggets: terpenes are non‐polar compounds and lipids could limit their release to the headspace . A great variety terpenes was detected in the nugget samples, and most of them have been reported as volatile components isolated in the headspace of several spiced foods, being recognized odorants that are commonly used in the food industry as flavor and fragrance ingredients .…”

Volatile sampling by headspace techniques

“…It is known that, in aqueous systems, the retention of aroma compounds can be modified by their physicochemical interactions with proteins, polysaccharides or lipids [12,13]. As an example, Samavati et al [14] studied the partitioning and the release of two volatile compounds (ethyl acetate and diacetyl) from two model systems, one rich in polysaccharides (Tragacanth gum) and the other in oleic acid.…”

Influence of Milk on Aroma Release and Aroma Perception during Consumption of Coffee Beverages

“…Previous studies suggested the possibility that fat would have a greater impact on the aroma release than proteins (Fisk et al, 2012;Roberts and Pollien, 2000). It was also reported that the influence of fat on the aroma release differed depending on the LogP values of the odorants (Frank et al, 2011;Frank et al, 2012;Rabe et al, 2004;Roberts et al, 2003b FMS exhaled through the nostrils during the consumption of milk coffee could be derived from not only FMS but FFT, whose…”

“…In general, adding milk or creamer to coffee significantly affects the aroma perceptions during drinking. Recent studies have demonstrated that the addition of milk products or milk components to coffee reduced the amounts of the aroma compounds released into the headspace of the coffee beverages (Bücking and Steinhart, 1996;Fisk et al, 2012), likely altering the quality of the perceived aroma (Bücking and Steinhart, 1996). It is also well-known that the interaction between fat and odorants can affect the in-mouth release of odorants and their aroma perception (Brauss et al, 1999;Frank et al, 2011;Weel et al, 2004).…”