Release of Strawberry Aroma Compounds by Different Starch-Aroma Systems

Abstract

Abstract:In the food industry, the addition of flavours is used to reinforce the aroma profile of different goods. However, interactions between starch and aroma compounds can occur, and this can impact upon aroma release and perception. In the present study, we have investigated the influence of starch type on aroma release from starch-aroma systems. The food model system used was composed of an aqueous starch dispersion (1 g dry starch/100 g dispersion) and 10 aroma compounds (ethyl butanoate, ethyl 2-methylbutanoate, ethyl 3-methylbutanoate, ethyl pentanoate, methyl hexanoate, ethyl hexanoate, methyl ethyl propanoate, hexyl acetate, 3-hexenol, and phenyl methyl acetate). Different commercially available starches were used: Amilogels P, K, PDP, G, MVK, HP, OK and HPW, and carrageenan (Amilogel CAR) and guar gum (Amilogel GG). Aroma release from these starch-aroma systems into the gas phase above food (headspace) were monitored by GC-MS analysis with a solid-phase micro-extraction technique. The smell of the starcharoma system was also evaluated sensorially by a trained panel. The release of aroma compounds from the different starch-aroma systems was statistically significant (P < 0.0001) for all of the aroma compounds, with the exception of ethyl pentanoate. A correlation between the concentration of individual aroma compounds in the headspace and the sensory evaluation (smell) was seen. Starch-aroma systems comprising corn starch (Amilogel G), physically modified starches that are soluble in cold water (Amilogels K, PDP), and hydroxypropyl distarch phosphate (Amilogels HP) had sensorially superior smells compared to the other types of starches tested. At the same time, the headspace GC-MS analyses showed ethyl butanoate, ethyl 2-methylbutanoate, ethyl 3-methylbutanoate and ethyl pentanoate to be at the highest concentrations, which are all typical aroma compounds of strawberry fruit, and which also have low perception thresholds. Dextrin-roasted starch, guar gum and carrageenan provided the lowest sensory scores, although in contrast, they more strongly retained these aroma compounds.

Encapsulation of Fruit Flavor Compounds through Interaction with Polysaccharides

“…It is composed of glucopyranose units, and its main components are amylose (linear polymer) and amylopectin (short, branched chains), whose ratio affects the physical properties of a particular starch. Furthermore, starches can also serve as carriers for encapsulation of flavor compounds and thus contribute to flavor quality [42,43]. Starch interacts with flavor compounds, and these interactions depend on various factors such as polarity, molecular weight, hydrophobicity, volatility and solubility of flavor compounds, nature of the starch and competition among flavor compounds [43][44][45].…”

“…Furthermore, starches can also serve as carriers for encapsulation of flavor compounds and thus contribute to flavor quality [42,43]. Starch interacts with flavor compounds, and these interactions depend on various factors such as polarity, molecular weight, hydrophobicity, volatility and solubility of flavor compounds, nature of the starch and competition among flavor compounds [43][44][45]. The formation of helical inclusion complexes was reported as an example of the specific binding of starch (especially the linear amylose) and flavor compounds in such a way that the flavor molecules are wrapped in a left-handed single helical structure [10,46].…”

Sensory evaluation of aromatic foods packed in developed starch based films using fuzzy logic

“…It is worth mentioning that at ≈ 11% RH within 25-45 • C, films possess ≤ 4% moisture content (Chowdhury & Das, 2010;Chowdhury & Das, 2012). Regarding aroma loss through Starch-MC film, reports of Quezada Gallo et al (1999) on interaction of aroma compounds with methylcellulose in films deterring the quality of packaged food material and Vidrih et al (2009) on interaction of aroma with starch in dispersion, seem quite interesting. It may also be noted in the same figure that starch films are transparent and perhaps, such transparency downgrades the colour attributes of tastemaker powder whilst keeping tea unaffected.…”

“…Hydrophilic biopolymers possess better aroma retention capacity (Das & Bal, 1999). In a model food system containing aqueous starch dispersion and commercial strawberry flavour, Vidrih, Zlatić, and Hribar (2009) reported that starch had significant influence on retention of aroma compounds. Studies on interactions between solutions of polysaccharides (modified corn and waxy corn starches) and model aroma compounds (limonene, isoamyl acetate, ethyl hexanoate and ß-ionone) using exponential dilution technique showed the aroma retention ability of the polysaccharides (Langourieux & Crouzet, 1995).…”