Influence of physicochemical interactions between amylose and aroma compounds on the retention of aroma in food-like matrices.

Abstract

In food matrices, where starch is often used as a gelling or texturing agent, the occurrence of amylose-aroma complexes and their effect on the release of aroma compounds are difficult to determine. Indeed, thick or gelled systems are known to reduce the diffusion rate of flavor molecules, resulting in an increase of retention. Moreover, interactions between aroma compounds and matrix components might increase the retention of aroma compounds. The complexing behavior of three aroma compounds with amylose was studied by DSC and X-ray diffraction to determine the relative importance of these two factors. Their interaction properties were different: two of them formed complexes, and the third did not. These aroma compounds were added in food matrices containing different starches that induced different textures. Their retention was studied by static headspace analysis. The retention of aroma compounds appeared to depend on the amylose/amylopectin ratio of starch, both from the formation of complexes and by a viscosity effect.