Monitoring air/liquid partition of mastic gum oil volatiles in model alcoholic beverage emulsions: Effect of emulsion composition and oil droplet size

Acid-induced gelation of aqueous WPI–CMC solutions: Effect on orange oil aroma compounds retention

“…The fibre was manually exposed to the sample headspace for exactly 1 min. This time was chosen so that the extraction would be from the headspace and not from the sample (Jung & Ebeler, 2003;Paraskevopoulou et al, 2009). Then, it was placed into the GC injection port, containing a 0.75 mm-i.d.…”

“…The retention or release of aroma molecules from biopolymer systems has been studied by many researchers (Baines & Morris, 1987;Evageliou et al, 2011;Jouquand et al, 2008;Paraskevopoulou et al, 2009;Savary et al, 2007;Secouard et al, 2003;Terta et al, 2006;Zafeiropoulou et al, 2010Zafeiropoulou et al, , 2012. In general, the presence of biopolymers in a food matrix can affect its perceived aroma.…”

“…In case the biopolymer acts as an emulsifier (e.g. protein, agar) hydrophobic volatiles may become entrapped in the form of oil droplets stabilised by adsorbed to emulsion surface biopolymer molecules and thus retained in the system (Paraskevopoulou et al, 2009;Piazza & Benedetti, 2010;Savary, Hucher, Bernadi, Grisel, & Malhiac, 2010;Terta et al, 2006).…”

“…The successful development of hydrocolloid-based new products, therefore, is bound to depend on understanding the mechanisms by which flavour compounds are entrapped in the food matrix and released upon consumption. Since polysaccharide addition may determine to a great extent the rheological and textural characteristics of a product, through the development of a matrix that may or may not exhibit gel characteristics, a large number of studies have been conducted in the last two decades to establish the relationship between the hydrocolloid matrix structure, on one hand, and the flavour retention and release, mainly of the volatile aroma compounds, on the other (Evageliou, Galanaki, Gardeli, & Komaitis, 2011;Jouquand, Aguni, Malhiac, & Grisel, 2008;Paraskevopoulou, Tsoukala, & Kiosseoglou, 2009;Savary, Lafarge, Doublier, & Cayot, 2007;Secouard, Malhiac, Grisel, & Decroix, 2003;Terta, Blekas, & Paraskevopoulou, 2006;Zafeiropoulou, Evageliou, Gardeli, Yanniotis, & Komaitis, 2010, 2012. The general conclusion of most of these studies was that in the presence of polysaccharides flavour compounds release from the system is retarded, with the extent and rate of release depending on the polysaccharide molecular structure and interaction as well as on the flavour compound properties.…”

Chios Mastic Gum and Its Food Applications

“…The same should hold for any other Mastiha-containing liquid product appearing in the form of an oil-in-water emulsion (e.g., cream liqueur) or solid and semisolid food product having a protein or polysaccharidebased structure with oil droplets embedded in the biopolymeric network (e.g., ice cream and yogurt). As Paraskevopoulou et al ( 2009 ) have reported, the partition of mastic gum volatiles between an air-liquid interface in a hydroalcoholic model system depends on the type of emulsifi er, and in some cases on oil droplet size and the nature of the dispersed oil phase. These workers suggested that the product composition and structural characteristics may strongly infl uence the sensory properties of a mastic-fl avored food or drink, something that should be taken into consideration when developing such products.…”