Interaction between starch and aroma compounds as measured by proton transfer reaction mass spectrometry (PTR-MS)
Tietz M, Büttner A, Conde-Petit B (2008)
Publication Status: Published
Publication Type: Journal article
Publication year: 2008
Journal
Publisher: Elsevier
Book Volume: 108
Pages Range: 1192-1199
Journal Issue: 4
DOI: 10.1016/j.foodchem.2007.08.012
Abstract
The interaction between starch and the complexing aroma compounds hexanal and menthone was investigated by headspace analysis using proton transfer reaction mass spectrometry (PTR-MS). Starch systems with non-modified and modified tapioca starch were prepared containing single aroma compounds (hexanal, menthone) or a blend of the two aroma compounds at low aroma concentrations (6 x 10(-3) mg/100 g). The headspace intensity of starch-aroma systems was slightly reduced due to starch-aroma interactions compared to aroma water-systems. The combination of hexanal and menthone did not lead to competitive aroma release effects, but hexanal retention increased by increasing the equilibration time from 48 to 96 h. Non-modified and chemically modified starch showed similar aroma release behaviour. It is concluded that the formation of starch-aroma complexes influences aroma release, but that at low aroma concentration the dissociation of the complex is not hindered by the aggregation of amylose-aroma complexes. (C) 2007 Elsevier Ltd. All rights reserved.
Authors with CRIS profile
Involved external institutions
Eidgenössische Technische Hochschule Zürich (ETHZ) / Swiss Federal Institute of Technology in Zurich
Switzerland (CH)
Deutsche Forschungsanstalt für Lebensmittelchemie
Germany (DE)
Switzerland (CH)
Deutsche Forschungsanstalt für Lebensmittelchemie
Germany (DE)
How to cite
APA:
Tietz, M., Büttner, A., & Conde-Petit, B. (2008). Interaction between starch and aroma compounds as measured by proton transfer reaction mass spectrometry (PTR-MS). Food Chemistry, 108(4), 1192-1199. https://doi.org/10.1016/j.foodchem.2007.08.012
MLA:
Tietz, Melanie, Andrea Büttner, and Beatrice Conde-Petit. "Interaction between starch and aroma compounds as measured by proton transfer reaction mass spectrometry (PTR-MS)." Food Chemistry 108.4 (2008): 1192-1199.
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