scholarly journals Release of Strawberry Aroma Compounds by Different Starch-Aroma Systems

2009 ◽  
Vol 27 (Special Issue 1) ◽  
pp. S58-S61 ◽  
Author(s):  
R. Vidrih ◽  
E. Zlatić ◽  
J. Hribar
Keyword(s):  
Guar Gum ◽  
Corn Starch ◽  
Cold Water ◽  
Solid Phase ◽  
Aroma Compounds ◽  
Aroma Release ◽  
Ethyl Hexanoate ◽  
Ethyl Butanoate ◽  
Trained Panel ◽  
Modified Starches

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 starch-aroma system was also evaluated sensorially by a trained panel. The release of aroma compounds from the different starch-aroma systems was statistically significant (<I>P</I> < 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.

Effect of hydrocolloids on selected properties of gluten-free dough and bread

2011 ◽  
Vol 17 (4) ◽  
pp. 279-291 ◽  
Author(s):  
D. Sabanis ◽  
C. Tzia
Keyword(s):  
Chemical Structure ◽  
Moisture Absorption ◽  
Guar Gum ◽  
Corn Starch ◽  
Rice Flour ◽  
Dough Rheology ◽  
Loaf Volume ◽  
Gluten Free ◽  
Trained Panel ◽  
Different Origins

Addition of hydrocolloids (H/C) in gluten-free (GF) bread formulation is necessary in order to act as polymeric substances that should mimic the viscoelastic properties of gluten and increase the dough’s gas-retaining ability. The properties of H/C vary depending on their origin and chemical structure. Addition of H/C (hydroxypropylmethylcellulose (HPMC), xanthan, κ-carrageenan and guar gum) of different origins at 1%, 1.5% and 2% (w/w) in GF formulations based on corn starch and rice flour was carried out to investigate the effects on dough rheology and bread quality. The consistency, viscosity and thermal properties of doughs were evaluated. According to results, 1% and 1.5% addition of H/C (except from xanthan) contributed to bread with higher loaf volume and better color compared to control GF bread as well as to increased shelf life due to its moisture-absorption ability. Sensory evaluation by a trained panel revealed a preference for bread containing 1.5% HPMC because of its loaf volume, appearance and firmness characteristics. The micrographs of the dough showed a continuous matrix between starch and HPMC obtaining a more aerated structure.

scholarly journals Identification of Odor Active Compounds in Physalis peruviana L.

Molecules ◽  
2020 ◽  
Vol 25 (2) ◽  
pp. 245 ◽  
Author(s):  
Małgorzata A. Majcher ◽  
Magdalena Scheibe ◽  
Henryk H. Jeleń
Keyword(s):  
Gas Chromatography ◽  
Solid Phase ◽  
Active Regions ◽  
Gas Chromatography Mass Spectrometry ◽  
Active Compounds ◽  
Ethyl Hexanoate ◽  
Physalis Peruviana ◽  
Ethyl Butanoate ◽  
Ethyl Octanoate ◽  
Quantitative Results

The volatiles of cape gooseberry fruit (Physalis peruviana L.) were isolated by solvent-assisted flavor evaporation (SAFE), odor active compounds identified by gas chromatography–olfactometry (GC-O) and gas chromatography–mass spectrometry (GC-MS). Quantitation of compounds was performed by headspace—solid phase microextraction (HS-SPME) for all but one. Aroma extract dilution analysis (AEDA) revealed 18 odor active regions, with the highest flavor dilution values (FD = 512) noted for ethyl butanoate and 4-hydroxy-2,5-dimethylfuran-3-one (furaneol). Odor activity values were determined for all 18 compounds and the highest was noted for ethyl butanoate (OAV = 504), followed by linalool, (E)-non-2-enal, (2E,6Z)-nona-2,6-dienal, hexanal, ethyl octanoate, ethyl hexanoate, butane-2,3-dione, and 2-methylpropanal. The main groups of odor active compounds in Physalis peruviana L. were esters and aldehydes. A recombinant experiment confirmed the identification and quantitative results.

scholarly journals Volatile profile of yellow passion fruit juice by static headspace and solid phase microextraction techniques

2015 ◽  
Vol 45 (2) ◽  
pp. 356-363 ◽  
Author(s):  
Gilberto Costa Braga ◽  
Adna Prado ◽  
Jair Sebastião da Silva Pinto ◽  
Severino Matias de Alencar
Keyword(s):  
Volatile Compounds ◽  
Solid Phase Microextraction ◽  
Fruit Juice ◽  
Solid Phase ◽  
Sample Volume ◽  
Passion Fruit ◽  
Static Headspace ◽  
Ethyl Hexanoate ◽  
Ethyl Butanoate ◽  
Yellow Passion Fruit

The profile of volatile compounds of yellow passion fruit juice was analyzed by solid phase microextraction headspace (HS-SPME) and optimized static headspace (S-HS) extraction techniques. Time, temperature, NaCl concentration and sample volume headspace equilibrium parameters was adjusted to the S-HS technique. The gaseous phase in the headspace of samples was collected and injected into a gas chromatograph coupled to a mass spectrometer. In the HS-SPME technique was identified 44 volatile compounds from the yellow passion fruit juice, but with S-HS only 30 compounds were identified. Volatile esters were majority in both techniques, being identified ethyl butanoate, ethyl hexanoate, (3z)-3-hexenyl acetate, hexyl acetate, hexyl butanoate and hexyl hexanoate. Aldehydes and ketones were not identified in S-HS, but were in HS-SPME. β-Pinene, p-cymene, limonene, (Z)-β-ocimene, (E)-β-ocimene, γ-terpinene, α-terpinolene and (E) -4,8-dimethyl-1, 3,7 - nonatriene terpenes were identified in both techniques. This study showed that the S-HS optimized extraction technique was effective to recovery high concentrations of the major volatile characteristics compounds in the passion fruit, such as ethyl butanoate and ethyl hexanoate, which can be advantageous due to the simplicity of the method.

scholarly journals Molecular Analysis of Retrogradation of Corn Starches

Polymers ◽  
2019 ◽  
Vol 11 (11) ◽  
pp. 1764 ◽  
Author(s):  
Marek Sikora ◽  
Magdalena Krystyjan ◽  
Anna Dobosz ◽  
Piotr Tomasik ◽  
Katarzyna Walkowiak ◽  
...  
Keyword(s):  
Molecular Dynamics ◽  
Correlation Time ◽  
Guar Gum ◽  
Corn Starch ◽  
Solid Phase ◽  
Amylose Content ◽  
Relaxation Times ◽  
Water Molecules ◽  
Correlation Times ◽  
Polymeric Network

Changes of the molecular dynamics of water in 5% corn starch pastes and 5% systems composed of starch and non-starchy hydrocolloid were studied during short and long term retrogradation. Low Field NMR was used to record mean correlation times (τc) of water molecules. This molecular parameter reflects the rotation of water molecules within the network of paste. Starches of different amylose and amylopectin content were selected for this study. Comparison of the changes of τc shows how particular polymers bind water molecules. During 90 days of storage, over 50% increase in mean correlation time was recorded in pastes of starches with high amylose content. This suggests that the formation of polymeric network is controlled by amylose to which water is binding. Amylopectin was found to influence the mobility of water in the pastes to a lesser extent with changes in mean correlation times of approximately 10–15% over 90 days. On retrogradation, amylopectin, Arabic and xanthan gums hindered the formation of solid phase structures. Guar gum evoked an increase in mean correlation times of approximately 40–50% during the prolonged process of changes of the molecular dynamics of water. This indicates continued expansion of the polymeric network. Mean correlation time available from spin–lattice and spin–spin relaxation times can be useful in the analysis of the rotational vibrations of the water molecules in biopolymeric structures.

scholarly journals Effects of Ethanol Concentration on Oral Aroma Release After Wine Consumption

Molecules ◽  
2019 ◽  
Vol 24 (18) ◽  
pp. 3253 ◽  
Author(s):  
Carolina Muñoz-González ◽  
María Pérez-Jiménez ◽  
Celia Criado ◽  
María Ángeles Pozo-Bayón
Keyword(s):  
Ethanol Concentration ◽  
Aroma Compound ◽  
Aroma Release ◽  
Ethyl Hexanoate ◽  
Wine Consumption ◽  
Ethyl Butanoate ◽  
Ethanol Content ◽  
Ethyl Octanoate ◽  
Ethyl Decanoate ◽  
Volatile Esters

This paper evaluates, for the first time, the effects of ethanol concentration on the dynamics of oral (immediate and prolonged) aroma release after wine consumption. To do this, the intraoral aroma release of 10 panelists was monitored at two sampling points (0 and 4 min) after they rinsed their mouths with three rosé wines with different ethanol content (0.5% v/v, 5% v/v and 10% v/v) that were aromatized with six fruity esters (ethyl butanoate, isoamyl acetate, ethyl pentanoate, ethyl hexanoate, ethyl octanoate and ethyl decanoate). Overall, the results indicated that the extent of the effects of ethanol content on the oral aroma release were influenced by the subject, the ethanolconcentration and the type of aroma compound. This effect was also different in the immediate than in the prolonged aroma release. In the first in-mouth aroma monitoring, an increase in the ethanol content provoked a higher release of the more polar and volatile esters (ethyl butanoate, ethyl pentanoate), but a lower release for the more apolar and less volatile esters (ethyl octanoate, ethyl decanoate). Regarding the prolonged oral aroma release, an increase of ethanol content in wine increased the oral aroma release of the six esters, which might also increase the fruity aroma persistence in the wines. Future works with a higher number of individuals will be needed to understand the mechanisms behind this phenomenon.

Determination of beer aroma compounds using headspace solid-phase microcolumn extraction

Talanta ◽  
2010 ◽  
Vol 83 (1) ◽  
pp. 294-296 ◽  
Author(s):  
Ján Hrivňák ◽  
Daniela Šmogrovičová ◽  
Pavol Nádaský ◽  
Jana Lakatošová
Keyword(s):  
Solid Phase ◽  
Aroma Compounds

scholarly journals Free and Bound Volatile Aroma Compounds of ´Maraština´ Grapes as Influenced by Dehydration Techniques

2020 ◽  
Vol 10 (24) ◽  
pp. 8928
Author(s):  
Irena Budić-Leto ◽  
Iva Humar ◽  
Jasenka Gajdoš Kljusurić ◽  
Goran Zdunić ◽  
Emil Zlatić
Keyword(s):  
Volatile Compounds ◽  
Solid Phase ◽  
Alternative Methods ◽  
Hexyl Acetate ◽  
Ethyl Hexanoate ◽  
Sun Drying ◽  
Dried Grapes ◽  
Precise Knowledge ◽  
Linalool Oxide ◽  
In Cis

Dehydration or drying of grapes is one of the most important steps in the production of Croatian traditional dessert wine Prošek. The natural sun drying of grapes is the traditionally used method in Prošek production. Alternative methods, such as dehydration under controlled conditions, have been studied as safer and faster methods than the traditional sun drying but without precise knowledge of the effect on volatile compounds. The objective of this work was to study how dehydration of grapes carried out in a greenhouse and an environmentally controlled chamber impacts on the free and glycosidically bound volatile compounds of native grape cv. ‘Maraština’. The 36 volatile compounds were identified and quantified using headspace solid-phase micro extraction coupled with gas chromatography-mass spectrophotometry (HS-SPME-GC/MS). The results showed that the aroma profile of dehydrated grapes was significantly different from that of fresh grapes. Regarding free forms, significant increases in the concentration of 2-methyl-1-propanol, 1-butanol, 2-hexen-1-ol, 1-hexanol, ethyl hexanoate, hexyl acetate, o-cymene, linalool oxide, and terpinen-4-ol and geraniol were found in greenhouse-dried grapes, whereas increases in cis-limonene-epoxide, trans-limonene epoxide, and γ-hexalactone were higher in chamber-dried grapes compared to greenhouse-dried grapes. Glycosidically bound forms of o-cymene, linalool oxide, linalool, and terpinen-4-ol were increased in both types of drying, whereas β-damascenone was increased only in greenhouse-dried grapes.

scholarly journals Classification of Wines from Five Spanish Origin Denominations by Aromatic Compound Analysis

2010 ◽  
Vol 93 (6) ◽  
pp. 1916-1922 ◽  
Author(s):  
Cecilia Sáenz ◽  
Trinidad Cedráenzn ◽  
Susana Cabredo
Keyword(s):  
Discriminant Analysis ◽  
Solid Phase ◽  
Principal Component ◽  
Decanoic Acid ◽  
Multivariate Statistical ◽  
Ethyl Hexanoate ◽  
La Mancha ◽  
Diethyl Succinate ◽  
Ethyl Octanoate

Abstract Wine is a complex matrix in which aroma compounds play an important role in the characterization of the flavor pattern of a given wine. Twelve volatile compounds were determined in 244 samples of Spanish red wines from different denominations of origin: Rioja, Navarra, Valdepeas, La Mancha, and Cariena. The samples were analyzed by GC using headspace solid-phase microextraction. The concentration (mg/mL) intervals obtained were 3-methyl-butyl acetate (3.9 to 116), 3-methyl-1-butanol (93 to 724), ethyl hexanoate (0.8 to 39), 1-hexanol (0.3 to 6.7), ethyl octanoate (1.4 to 41), diethyl succinate (0.2 to 13), 2-phenyl ethyl acetate (0 to 5.3), hexanoic acid (0 to 8.3), geraniol (0 to 3.0), 2-phenylethanol (1.5 to 56), octanoic acid (0 to 20), and decanoic acid (0 to 3.3). Wines were classified by multivariate statistical methods: principal component analysis, and lineal discriminant analysis. A correct differentiation among wines according to their origin was obtained by lineal discriminant analysis.

scholarly journals Glucoamylase starch-binding domain of Aspergillus niger B1: molecular cloning and functional characterization

2003 ◽  
Vol 372 (3) ◽  
pp. 905-910 ◽  
Author(s):  
Tzur PALDI ◽  
Ilan LEVY ◽  
Oded SHOSEYOV
Keyword(s):  
Aspergillus Niger ◽  
Corn Starch ◽  
Catalytic Domain ◽  
Functional Characterization ◽  
Carbohydrate Binding ◽  
Amylolytic Enzymes ◽  
Binding Domains ◽  
C Terminus ◽  
Carbohydrate Binding Modules ◽  
Modified Starches

Carbohydrate-binding modules (CBMs) are protein domains located within a carbohydrate-active enzyme, with a discrete fold that can be separated from the catalytic domain. Starch-binding domains (SBDs) are CBMs that are usually found at the C-terminus in many amylolytic enzymes. The SBD from Aspergillus niger B1 (CMI CC 324262) was cloned and expressed in Escherichia coli as an independent domain and the recombinant protein was purified on starch. The A. niger B1 SBD was found to be similar to SBD from A. kawachii, A. niger var. awamori and A. shirusami (95–96% identity) and was classified as a member of the CBM family 20. Characterization of SBD binding to starch indicated that it is essentially irreversible and that its affinity to cationic or anionic starch, as well as to potato or corn starch, does not differ significantly. These observations indicate that the fundamental binding area on these starches is essentially the same. Natural and chemically modified starches are among the most useful biopolymers employed in the industry. Our study demonstrates that SBD binds effectively to both anionic and cationic starch.

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