The DOI matches its Crossref record; 33 of the 33 references it cites were found in a registry or an index.
Effects of xanthan and sugar on the release of aroma compounds in model solution
Abstract
Abstract The effects of the interaction of xanthan and sugar on the release of aroma compounds (α‐pinene, ethyl acetate, ethyl butyrate, perillaldehyde, hexenal, and d‐limonene) were investigated in model solutions (xanthan, sugar and xanthan‐sugar solutions). The released aroma compounds were analysed by solid‐phase microextraction and gas chromatography‐mass spectrometer (SPME/GC‐MS). The results showed that the six aroma compounds decreased differently in the 0.4 g·L‐1 xanthan solution. A slightly stronger release of these aroma compounds in glucose solution was observed than that in sucrose solution. The release of these aroma compounds increased in the xanthan solution after the addition of the sucrose. This indicated that the release of these aroma compounds was inhibited in the xanthan solution. But the addition of sucrose in the xanthan solution could promote the release of the aroma compounds. Additionally, the rheology results showed that the xanthan solution exhibited a gradual shear thinning and the C* of xanthan was 2 g·L‐1. However, the concentrations of the xanthan solution which could inhibit the release of the six aroma compounds were not fully consistent with C*. And this indicated that viscosity was not the main factor influencing the release of aroma compounds in the xanthan solution. Copyright © 2016 John Wiley & Sons, Ltd.
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“flavour compounds can interact with various ingredients in the food matrix through either chemical or physical interactions, possibly leading to either increased or decreased flavour release (e.g., [125-127]).”
From The Role of Intrinsic and Extrinsic Sensory Factors in Sweetness Perception of Food and Beverages: A Review (2019) · cites this paper as [127]
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Metadata
- Authors
- Yang, Z., Fan, Y., Xu, M., Ren, J., Liu, Y., Zhang, L., Li, J., Zhang, Y., Dong, M., & Fan, G.
- Affiliations
- Huazhong Agricultural University (CN)
- Institute of Chemistry Co. Ltd. Henan Academy of Sciences Zhengzhou China
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology Huazhong Agricultural University Wuhan China
- Corresponding author
- Fan, Gang
- Venue
- Flavour and Fragrance Journal
- Publisher
- Wiley
- Published
- 2016-10-19
- Volume
- 32
- Issue
- 2
- Pages
- 112-118
- ISSN
- 0882-5734 (ISSN-L)
- 1099-1026
- OpenAlex
- W2533460236
- Cited by
- 14
- References
- 33
- Citations by year
- 2026: 3 · 2025: 1 · 2023: 1 · 2022: 1 · 2021: 2 · 2020: 3 · 2019: 1 · 2018: 1 · 2017: 1
- FWCI
- 1.26
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Flavour and Fragrance Journal (publishedVersion)
- Funders
- National Natural Science Foundation of China (31671824)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Polysaccharides Composition and Applications
- Life Sciences › Agricultural and Biological Sciences › Food Science › Microencapsulation and Drying Processes
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Keywords
- xanthan gum, sugar, α-pinene, ethyl acetate, ethyl butyrate, perillaldehyde, hexenal, D-limonene, sucrose, glucose, shear thinning, critical concentration, viscosity, rheology, food emulsions
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