Advertisement
Published in:
2015 | OriginalPaper | Chapter
Effect of Sugars on the Release of Aroma Compounds in Model Systems
Authors : P. Pittia, P. Piccone, M. Martuscelli
Published in: Water Stress in Biological, Chemical, Pharmaceutical and Food Systems
Publisher: Springer New York
Activate our intelligent search to find suitable subject content or patents.
Select sections of text to find matching patents with Artificial Intelligence. powered by
Select sections of text to find additional relevant content using AI-assisted search. powered by
Abstract
Kinetic and thermodynamic mechanisms control the rate of release and the concentration of volatiles in the vapor phase in equilibrium with a food. Chemical nature of the aroma compounds, composition, and structure of foods are main characteristics that influence the transfer of aroma compounds within the foods and their release (Seuvre et al. 2006; Cayot et al. 2008). Besides the intrinsic characteristics of aroma and food matrix and the environmental factors, interactions occurring between volatile and nonvolatile compounds (in particular those with food macromolecules like proteins, hydrocolloids, and carbohydrates) are major factors that limit the release of volatiles, and thus their perception, as demonstrated by many studies in this field.