Aroma release and sensory perception of fruit candies model systems

Abstract

The release of volatile compounds from food matrices is governed by kinetic and thermodynamic phenomena. Intrinsic properties of the food matrix, extrinsic factors (temperature, pressure) as well as the interaction with non volatile compounds in the food matrix are involved in both the release rate and the aroma concentration in equilibrium. The objective of this study was to investigate the influence of the composition (i.e. gelling agents - gelatine, starch pectin- and sugars) on the release and sensory perception of aroma compounds from candy model systems added with a standard strawberry flavour. Model candies were prepared by using gelatine gelatine and starch, starch and pectin (P). All samples were added with the same concentration of a strawberry aroma (0.25%db) and with the exception of Aes, all models, after setting, were dried under the same process conditions and stored in HDPE bags until analysis. Evaluations of the release of aroma compounds under equilibrium conditions were carried out by Head Space Gas Chromatography and Electronic Nose both on the model candies and the same submerged in water to mimic the dissolution in the mouth. The kinetics of the aroma release from the models during dissolution to reach the equilibrium were also investigated. Sensory evaluations and mechanical analyses under standardised procedure were also carried out. The partitioning of strawberry aroma compounds from the candy model systems at equilibrium in the head space was highly affected by the gelling agent type and sugar content. The affinity of the aroma compound for the biopolymer/s of the candy model system and structural properties are implied in the different release in the vapour phase of EA (more polar) and EH (more apolar). The kinetics of the volatiles release from the candies in water varied depending on the aroma nature and the physical properties of the systems as affected by the gelling agent