Aroma Compound Release from Starches of Different Origins: A Physicochemical Study
Sensory properties, particularly aroma, play a crucial role in consumers’ acceptance and perceived quality of food. The release and the perception of aroma compounds is affected by their interaction with nonvolatile ingredients of foods, such as proteins, lipids, and polysaccharides. These interacti...
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MDPI AG
2025-02-01
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| author | Maria-Magdalini Emmanouil Alexandra Skartsila Pelagia Katsou Lampros Farmakis Athanasia Koliadima John Kapolos |
| author_facet | Maria-Magdalini Emmanouil Alexandra Skartsila Pelagia Katsou Lampros Farmakis Athanasia Koliadima John Kapolos |
| author_sort | Maria-Magdalini Emmanouil |
| collection | DOAJ |
| description | Sensory properties, particularly aroma, play a crucial role in consumers’ acceptance and perceived quality of food. The release and the perception of aroma compounds is affected by their interaction with nonvolatile ingredients of foods, such as proteins, lipids, and polysaccharides. These interactions, whether reversible or irreversible, significantly influence aroma retention and release. Starch, a common food constituent, has been found to interact with aroma compounds, impacting flavor dynamics through processes like complexation and encapsulation. In this study, reversed-flow gas chromatography (RF-GC) is employed for the estimation of the release behavior of polar (diacetyl) and non-polar (dl-limonene) aroma compounds from starches of various origins (corn, wheat, rice, and potato). The results show that aroma compound release is influenced by the matrix composition, environmental conditions, and physicochemical properties of both starch and aroma compounds. The temperature-dependent mass transfer coefficients and activation energies reveal the strong influence of polar and non-polar characteristics on aroma compound behavior. Additionally, significant variations in retention and release are observed based on the starch type and the type of bonds involved in aroma compound interactions, underscoring the critical role of thermodynamic and kinetic parameters in flavor dynamics. |
| format | Article |
| id | doaj-art-548d74f9eb9e4da6ba00627a064dcbcb |
| institution | OA Journals |
| issn | 2076-3417 |
| language | English |
| publishDate | 2025-02-01 |
| publisher | MDPI AG |
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| series | Applied Sciences |
| spelling | doaj-art-548d74f9eb9e4da6ba00627a064dcbcb2025-08-20T02:12:24ZengMDPI AGApplied Sciences2076-34172025-02-01153153610.3390/app15031536Aroma Compound Release from Starches of Different Origins: A Physicochemical StudyMaria-Magdalini Emmanouil0Alexandra Skartsila1Pelagia Katsou2Lampros Farmakis3Athanasia Koliadima4John Kapolos5Department of Food Science and Technology, University of the Peloponnese, 24100 Kalamata, GreeceDepartment of Food Science and Technology, University of the Peloponnese, 24100 Kalamata, GreeceDepartment of Chemistry, University of Patras, 26504 Patras, GreeceDepartment of Food Science and Technology, University of the Peloponnese, 24100 Kalamata, GreeceDepartment of Chemistry, University of Patras, 26504 Patras, GreeceDepartment of Food Science and Technology, University of the Peloponnese, 24100 Kalamata, GreeceSensory properties, particularly aroma, play a crucial role in consumers’ acceptance and perceived quality of food. The release and the perception of aroma compounds is affected by their interaction with nonvolatile ingredients of foods, such as proteins, lipids, and polysaccharides. These interactions, whether reversible or irreversible, significantly influence aroma retention and release. Starch, a common food constituent, has been found to interact with aroma compounds, impacting flavor dynamics through processes like complexation and encapsulation. In this study, reversed-flow gas chromatography (RF-GC) is employed for the estimation of the release behavior of polar (diacetyl) and non-polar (dl-limonene) aroma compounds from starches of various origins (corn, wheat, rice, and potato). The results show that aroma compound release is influenced by the matrix composition, environmental conditions, and physicochemical properties of both starch and aroma compounds. The temperature-dependent mass transfer coefficients and activation energies reveal the strong influence of polar and non-polar characteristics on aroma compound behavior. Additionally, significant variations in retention and release are observed based on the starch type and the type of bonds involved in aroma compound interactions, underscoring the critical role of thermodynamic and kinetic parameters in flavor dynamics.https://www.mdpi.com/2076-3417/15/3/1536aroma compoundsevaporationaroma releasestarchdiacetyldl-limonene |
| spellingShingle | Maria-Magdalini Emmanouil Alexandra Skartsila Pelagia Katsou Lampros Farmakis Athanasia Koliadima John Kapolos Aroma Compound Release from Starches of Different Origins: A Physicochemical Study Applied Sciences aroma compounds evaporation aroma release starch diacetyl dl-limonene |
| title | Aroma Compound Release from Starches of Different Origins: A Physicochemical Study |
| title_full | Aroma Compound Release from Starches of Different Origins: A Physicochemical Study |
| title_fullStr | Aroma Compound Release from Starches of Different Origins: A Physicochemical Study |
| title_full_unstemmed | Aroma Compound Release from Starches of Different Origins: A Physicochemical Study |
| title_short | Aroma Compound Release from Starches of Different Origins: A Physicochemical Study |
| title_sort | aroma compound release from starches of different origins a physicochemical study |
| topic | aroma compounds evaporation aroma release starch diacetyl dl-limonene |
| url | https://www.mdpi.com/2076-3417/15/3/1536 |
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