Influence of lambda-carrageenan on the release of systematic series of volatile flavor compounds from viscous food model systems

Egle Bylaite, Z. Ilgunaite, Anne Boye Strunge Meyer, Jens Adler-Nissen

    Research output: Contribution to journalJournal articleResearchpeer-review

    Abstract

    The effect of lambda-carrageenan addition level (0.1, 0.25, 0.4, and 0.5% w/w) and viscosity on the release of systematic series of aroma compounds (aldehydes, esters, ketones, and alcohols) was studied in thickened viscous solutions containing lambda-carrageenan and 10 wt % of sucrose. Air-liquid partition coefficients K (37degreesC) of a total of 43 aroma compounds were determined in pure water and in the lambda-carrageenan solutions by static headspace gas chromatography. Mass transfer of the aroma compounds in water and in the thickened lambda-carrageenan solutions which had a wide viscosity range was assessed by dynamic headspace gas chromatography. K(37degreesC) increased as the carbon chain increased within each homologous series. Esters exhibited the highest volatility, followed by aldehydes, ketones, and alcohols. Under equilibrium, no overall effect of lambda-carrageenan was found, except with the most hydrophobic compounds. Analysis of flavor release under nonequilibrium conditions revealed a suppressing effect of lambda-carrageenan on the release rates of aroma compounds, and the extent of decrease in release rates was dependent on the physicochemical characteristics of the aroma compounds, with the largest effect for the most volatile compounds. However, none of the effects was of a magnitude similar to the obtained changes in the macroscopic viscosity, and the suppressing effects are therefore attributable to the thickener and not the physical properties of the increasingly viscous systems.
    Original languageEnglish
    JournalJournal of Agricultural and Food Chemistry
    Volume52
    Pages (from-to)3542-3549
    ISSN0021-8561
    Publication statusPublished - 2004

    Cite this

    @article{98a0241fe0494d78b4155f6c0b0d24ba,
    title = "Influence of lambda-carrageenan on the release of systematic series of volatile flavor compounds from viscous food model systems",
    abstract = "The effect of lambda-carrageenan addition level (0.1, 0.25, 0.4, and 0.5{\%} w/w) and viscosity on the release of systematic series of aroma compounds (aldehydes, esters, ketones, and alcohols) was studied in thickened viscous solutions containing lambda-carrageenan and 10 wt {\%} of sucrose. Air-liquid partition coefficients K (37degreesC) of a total of 43 aroma compounds were determined in pure water and in the lambda-carrageenan solutions by static headspace gas chromatography. Mass transfer of the aroma compounds in water and in the thickened lambda-carrageenan solutions which had a wide viscosity range was assessed by dynamic headspace gas chromatography. K(37degreesC) increased as the carbon chain increased within each homologous series. Esters exhibited the highest volatility, followed by aldehydes, ketones, and alcohols. Under equilibrium, no overall effect of lambda-carrageenan was found, except with the most hydrophobic compounds. Analysis of flavor release under nonequilibrium conditions revealed a suppressing effect of lambda-carrageenan on the release rates of aroma compounds, and the extent of decrease in release rates was dependent on the physicochemical characteristics of the aroma compounds, with the largest effect for the most volatile compounds. However, none of the effects was of a magnitude similar to the obtained changes in the macroscopic viscosity, and the suppressing effects are therefore attributable to the thickener and not the physical properties of the increasingly viscous systems.",
    author = "Egle Bylaite and Z. Ilgunaite and Meyer, {Anne Boye Strunge} and Jens Adler-Nissen",
    year = "2004",
    language = "English",
    volume = "52",
    pages = "3542--3549",
    journal = "Journal of Agricultural and Food Chemistry",
    issn = "0021-8561",
    publisher = "American Chemical Society",

    }

    Influence of lambda-carrageenan on the release of systematic series of volatile flavor compounds from viscous food model systems. / Bylaite, Egle; Ilgunaite, Z.; Meyer, Anne Boye Strunge; Adler-Nissen, Jens.

    In: Journal of Agricultural and Food Chemistry, Vol. 52, 2004, p. 3542-3549.

    Research output: Contribution to journalJournal articleResearchpeer-review

    TY - JOUR

    T1 - Influence of lambda-carrageenan on the release of systematic series of volatile flavor compounds from viscous food model systems

    AU - Bylaite, Egle

    AU - Ilgunaite, Z.

    AU - Meyer, Anne Boye Strunge

    AU - Adler-Nissen, Jens

    PY - 2004

    Y1 - 2004

    N2 - The effect of lambda-carrageenan addition level (0.1, 0.25, 0.4, and 0.5% w/w) and viscosity on the release of systematic series of aroma compounds (aldehydes, esters, ketones, and alcohols) was studied in thickened viscous solutions containing lambda-carrageenan and 10 wt % of sucrose. Air-liquid partition coefficients K (37degreesC) of a total of 43 aroma compounds were determined in pure water and in the lambda-carrageenan solutions by static headspace gas chromatography. Mass transfer of the aroma compounds in water and in the thickened lambda-carrageenan solutions which had a wide viscosity range was assessed by dynamic headspace gas chromatography. K(37degreesC) increased as the carbon chain increased within each homologous series. Esters exhibited the highest volatility, followed by aldehydes, ketones, and alcohols. Under equilibrium, no overall effect of lambda-carrageenan was found, except with the most hydrophobic compounds. Analysis of flavor release under nonequilibrium conditions revealed a suppressing effect of lambda-carrageenan on the release rates of aroma compounds, and the extent of decrease in release rates was dependent on the physicochemical characteristics of the aroma compounds, with the largest effect for the most volatile compounds. However, none of the effects was of a magnitude similar to the obtained changes in the macroscopic viscosity, and the suppressing effects are therefore attributable to the thickener and not the physical properties of the increasingly viscous systems.

    AB - The effect of lambda-carrageenan addition level (0.1, 0.25, 0.4, and 0.5% w/w) and viscosity on the release of systematic series of aroma compounds (aldehydes, esters, ketones, and alcohols) was studied in thickened viscous solutions containing lambda-carrageenan and 10 wt % of sucrose. Air-liquid partition coefficients K (37degreesC) of a total of 43 aroma compounds were determined in pure water and in the lambda-carrageenan solutions by static headspace gas chromatography. Mass transfer of the aroma compounds in water and in the thickened lambda-carrageenan solutions which had a wide viscosity range was assessed by dynamic headspace gas chromatography. K(37degreesC) increased as the carbon chain increased within each homologous series. Esters exhibited the highest volatility, followed by aldehydes, ketones, and alcohols. Under equilibrium, no overall effect of lambda-carrageenan was found, except with the most hydrophobic compounds. Analysis of flavor release under nonequilibrium conditions revealed a suppressing effect of lambda-carrageenan on the release rates of aroma compounds, and the extent of decrease in release rates was dependent on the physicochemical characteristics of the aroma compounds, with the largest effect for the most volatile compounds. However, none of the effects was of a magnitude similar to the obtained changes in the macroscopic viscosity, and the suppressing effects are therefore attributable to the thickener and not the physical properties of the increasingly viscous systems.

    M3 - Journal article

    VL - 52

    SP - 3542

    EP - 3549

    JO - Journal of Agricultural and Food Chemistry

    JF - Journal of Agricultural and Food Chemistry

    SN - 0021-8561

    ER -