Effect of Food Emulsifiers on Aroma Release
This study aimed to determine the influence of different emulsifiers or xanthan-emulsifier systems on the release of aroma compounds. Solid-phase microextraction (SPME) and GC-MS were used to study the effects of varying concentrations of xanthan gum, sucrose fatty acid ester, Tween 80 and soybean l...
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doaj-458cdf4dbbab430cacd822817e55d01c2020-11-24T23:50:16ZengMDPI AGMolecules1420-30492016-04-0121451110.3390/molecules21040511molecules21040511Effect of Food Emulsifiers on Aroma ReleaseJia-Jia Li0Man Dong1Yan-Long Liu2Lu-Lu Zhang3Yan Zhang4Zi-Yu Yang5Jing-Nan Ren6Si-Yi Pan7Gang Fan8Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, ChinaKey Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, ChinaKey Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, ChinaKey Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, ChinaKey Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, ChinaKey Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, ChinaKey Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, ChinaKey Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, ChinaKey Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, ChinaThis study aimed to determine the influence of different emulsifiers or xanthan-emulsifier systems on the release of aroma compounds. Solid-phase microextraction (SPME) and GC-MS were used to study the effects of varying concentrations of xanthan gum, sucrose fatty acid ester, Tween 80 and soybean lecithin on the release of seven aroma compounds. The effects of the emulsifier systems supplemented with xanthan gum on aroma release were also studied in the same way. The results showed varying degrees of influence of sucrose fatty acid ester, soybean lecithin, Tween 80 and xanthan gum on the release of aroma compounds. Compared with other aroma compounds, ethyl acetate was more likely to be conserved in the solution system, while the amount of limonene released was the highest among these seven aroma compounds. In conclusion, different emulsifiers and complexes showed different surface properties that tend to interact with different aroma molecules. The present studies showed that the composition and structure of emulsifiers and specific interactions between emulsifiers and aroma molecules have significant effects on aroma release.http://www.mdpi.com/1420-3049/21/4/511emulsifiersxanthan gumaroma releaseSPMEGC-MS |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Jia-Jia Li Man Dong Yan-Long Liu Lu-Lu Zhang Yan Zhang Zi-Yu Yang Jing-Nan Ren Si-Yi Pan Gang Fan |
spellingShingle |
Jia-Jia Li Man Dong Yan-Long Liu Lu-Lu Zhang Yan Zhang Zi-Yu Yang Jing-Nan Ren Si-Yi Pan Gang Fan Effect of Food Emulsifiers on Aroma Release Molecules emulsifiers xanthan gum aroma release SPME GC-MS |
author_facet |
Jia-Jia Li Man Dong Yan-Long Liu Lu-Lu Zhang Yan Zhang Zi-Yu Yang Jing-Nan Ren Si-Yi Pan Gang Fan |
author_sort |
Jia-Jia Li |
title |
Effect of Food Emulsifiers on Aroma Release |
title_short |
Effect of Food Emulsifiers on Aroma Release |
title_full |
Effect of Food Emulsifiers on Aroma Release |
title_fullStr |
Effect of Food Emulsifiers on Aroma Release |
title_full_unstemmed |
Effect of Food Emulsifiers on Aroma Release |
title_sort |
effect of food emulsifiers on aroma release |
publisher |
MDPI AG |
series |
Molecules |
issn |
1420-3049 |
publishDate |
2016-04-01 |
description |
This study aimed to determine the influence of different emulsifiers or xanthan-emulsifier systems on the release of aroma compounds. Solid-phase microextraction (SPME) and GC-MS were used to study the effects of varying concentrations of xanthan gum, sucrose fatty acid ester, Tween 80 and soybean lecithin on the release of seven aroma compounds. The effects of the emulsifier systems supplemented with xanthan gum on aroma release were also studied in the same way. The results showed varying degrees of influence of sucrose fatty acid ester, soybean lecithin, Tween 80 and xanthan gum on the release of aroma compounds. Compared with other aroma compounds, ethyl acetate was more likely to be conserved in the solution system, while the amount of limonene released was the highest among these seven aroma compounds. In conclusion, different emulsifiers and complexes showed different surface properties that tend to interact with different aroma molecules. The present studies showed that the composition and structure of emulsifiers and specific interactions between emulsifiers and aroma molecules have significant effects on aroma release. |
topic |
emulsifiers xanthan gum aroma release SPME GC-MS |
url |
http://www.mdpi.com/1420-3049/21/4/511 |
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