Abstract
Abstract Release behaviour of two aroma compounds, diacetyl and isoamyl acetate from viscous food model systems having different viscosities was studied. Aroma partitioning and release rates were evaluated in pure water and in hydrocolloid solutions of sodium alginate, guar gum, locust bean and gellan at different concentrations and viscosities. The results showed that the aroma compoud were released differenly from viscous solutions thickened to the same viscosity by differen hydrocolloids. It was concluded that the nature of aroma compounds, type and concentration of thickener, and not the viscosity of the system are determining factors in aroma release.
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