Flavour release of aldehydes and diacetyl in oil/water systems

Anne-Mette Haahr, W. L. P. Bredie, Louise Heller Stahnke, B. Jensen, Hanne Refsgaard

Research output: Contribution to journalConference articleResearchpeer-review

Abstract

The concentration- and time-dependent release of three C-6-aldehydes, six C-9-aldehydes and diacetyl was studied in model systems. The systems were water, rapeseed oil and oil-in-water emulsions. Dynamic headspace sampling was used to collect the volatile compounds. In the concentration-dependent release experiment, the C-6-aldehydes were released in equal proportions from the aqueous and the emulsion systems, but in lower amounts from the pure oil. The amounts of C-9-aldehydes released decreased with increasing oil content. All aldehydes were released more rapidly from the aqueous system than from the pure oil. The release over time for diacetyl and (E,E)-2,4-hexadienal showed a linear relationship in all systems. The other compounds followed an exponential relationship between the time and the fraction released in the aqueous systems. It was demonstrated that the release of the volatile compounds was dependent on the chain length, the degree of unsaturation as well as the characteristics of the model system. (C) 2000 Elsevier Science Ltd. All rights reserved.
Original languageEnglish
JournalFood Chemistry
Volume71
Issue number3
Pages (from-to)355-362
ISSN0308-8146
DOIs
Publication statusPublished - 2000
EventMeeting on Interaction of Food Matrix with Small Ligands Influencing Flavor and Testure - Udine, Italy
Duration: 23 Jun 199924 Sep 1999

Conference

ConferenceMeeting on Interaction of Food Matrix with Small Ligands Influencing Flavor and Testure
CountryItaly
CityUdine
Period23/06/199924/09/1999

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