Effect of Food Emulsifiers on Aroma Release.

Jia-Jia Li,Yan Zhang,Si-Yi Pan,Lu-Lu Zhang,Gang Fan,Jing-Nan Ren,Zi-Yu Yang,Yan-Long Liu,Man Dong

doi:10.3390/molecules21040511

Jia-Jia Li, Yan Zhang + Show 7 more

Open Access

https://doi.org/10.3390/molecules21040511

Copy DOI

Abstract

This study aimed to determine the influence of different emulsifiers or xanthan-emulsifier systems on the release of aroma compounds. Solid-phase microextraction (SPME) and GC-MS were used to study the effects of varying concentrations of xanthan gum, sucrose fatty acid ester, Tween 80 and soybean lecithin on the release of seven aroma compounds. The effects of the emulsifier systems supplemented with xanthan gum on aroma release were also studied in the same way. The results showed varying degrees of influence of sucrose fatty acid ester, soybean lecithin, Tween 80 and xanthan gum on the release of aroma compounds. Compared with other aroma compounds, ethyl acetate was more likely to be conserved in the solution system, while the amount of limonene released was the highest among these seven aroma compounds. In conclusion, different emulsifiers and complexes showed different surface properties that tend to interact with different aroma molecules. The present studies showed that the composition and structure of emulsifiers and specific interactions between emulsifiers and aroma molecules have significant effects on aroma release.

Highlights

IntroductionFlavour plays a very important role in the preference for and consumption of foods [1]
Flavour plays a very important role in the preference for and consumption of foods [1].Among sensory evaluation components such as colour, rheological properties, or texture, flavour plays an important role during eating [2]
The present study found that there existedno bonding interactions between emulsifier molecules in different affected by the concentration of emulsifiers, while significant differences were observed and aroma molecules, which thereby reduce the concentration of free aroma molecules in concentrations of xanthan gum solutions (Figure 4)

Summary

Introduction

Flavour plays a very important role in the preference for and consumption of foods [1]. Among sensory evaluation components such as colour, rheological properties, or texture, flavour plays an important role during eating [2]. Allowing a controlled release of aroma from food systems has often been a top priority for manufacturers. Food flavourings are important food additives that have become essential in almost all processed foods. To improve the aroma and the unique flavour of food, natural or synthetic flavours are often added during food production. A lot of the aroma compounds in food is lost during transport and storage, which affects the quality of food [3,4]

Objectives

Methods

Results

Conclusion