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Eur Food Res Technol (2012) 235:517525 DOI 10.1007/s00217-012-1776-x
ORIGINAL PAPER
Impact of protein, lipid and carbohydrate on the headspace delivery of volatile compounds from hydrating powders
Ian D. Fisk Maxime Boyer Robert S. T. Linforth
Received: 1 May 2012 / Revised: 19 June 2012 / Accepted: 25 June 2012 / Published online: 18 July 2012 The Author(s) 2012. This article is published with open access at Springerlink.com
Abstract The release of volatile compounds, such as aroma, from a food material during hydration is of wide relevance to the food industry. To this end, dry powders of varying chemical composition were hydrated in a controlled system to investigate the impact of varying composition (protein, lipid and carbohydrate) on the delivery rate of volatile compounds to the headspace. Additional lipid and carbohydrate reduced the concentration of volatile compounds in the headspace and accelerated their rate of delivery to the headspace. Protein had no measurable impact. Of the volatile compounds measured, 2,3 butane-dione and acetaldehyde were shown to be released slowly into the headspace, and pyrrol, methyl acetate and pyridine were released rapidly; this differential release rate was strongly correlated with hydrophobicity and would indicate that during hydration there is a temporal dimension to the relative abundance of volatile compounds in the headspace.
Keywords Aroma delivery Flavour Powder dispersion
Aroma
Introduction
Human perception of food avour during the preparation consumption cycle is driven by a number of interacting
sensory modalities; these may include taste, vision, mouthfeel, olfaction, auditory and trigeminal stimuli [1, 2]. It is the combination of these stimuli, prior experiences [3, 4] and the temporal framework within which they innervate the brain that creates overall perception [5].
Within the olfactory modality, the principle stimulus, aroma, is perceived in one of two ways. The inhalation of volatile compounds through the nose (orthonasal delivery) and the delivery of volatile compounds to the nasal cavity during exhalation (retronasal delivery), both routes deliver volatile compounds to odour-binding proteins [6] and aroma receptors in the nasal cavity allowing perception to occur through combinatorial coding [7], but both achieve this in different ways [8]. The resulting impact is a signicant difference in perception when comparing the inhaled aroma and the aroma associated with consumption of a food material [8, 9].
The work...