Abstract
Abstract Retention (R) of ethyl acetate (EA), hexanal (HE) and R-(+)-limonene (RL) in white sauces (WS) during 10-days refrigerated storage period was analyzed quantitatively using static headspace gas chromatography-mass spectrometry in relation to: starch type (waxy maize starch, WMS; potato starch, PS), starch concentration (2–5 wt%) and rapeseed oil (RO) content (3 or 9 wt%). The Avrami's equation was implemented to determine release rate constants (k) and release mechanism parameters (n). The enthalpy (ΔH) of aroma compounds (AC) affinity was calculated using van't Hoff's model, from the variations of equilibrium partition coefficients (kg/m) of AC, determined between the air (g) and matrixes (m) at temperatures ranged from 20 to 50 °C. The R values were significantly (p
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