The DOI matches its Crossref record; 28 of the 28 references it cites were found in a registry or an index.
Influence of polyols and bulking agents on flavour release from low-viscosity solutions
Abstract
The release of four volatile flavour compounds (cis-3-hexen-1-ol, benzaldehyde, ethyl butanoate and butylisovalerate) from pure water and various low-viscosity aqueous solutions (sucrose, maltitol, erythritol, polydextrose and oligofructose, each at 20% (w/w)) was investigated. Dynamic headspace concentrations of the flavour compounds at thermodynamic equilibrium were monitored by proton-transfer-reaction mass spectrometry (PTR-MS). The rheological properties of the solutions were characterised by their viscosity. Flavour release from pure water increased with increasing hydrophobicity and volatility of the flavour compounds. The highly volatile compounds were retained more extensively in the presence of sucrose, polyols and bulking agents, compared to in pure water, whereas an increase in the release of the less volatile cis-3-hexen-1-ol was observed. All aqueous solutions had similar viscosities, although bulking agent solutions tended to have higher viscosities than polyol solutions of the same concentration. A correlation between viscosity and flavour release in the low-viscosity solutions was not evident.
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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 [126]
Citations
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Effects of xanthan and sugar on the release of aroma compounds in model solution
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Metadata
- Authors
- Siefarth, C., Tyapkova, O., Beauchamp, J., Schweiggert, U., Buettner, A., & Bader, S.
- Affiliations
- Fraunhofer Institute for Process Engineering and Packaging (DE)
- Friedrich-Alexander-Universität Erlangen-Nürnberg (DE)
- Venue
- Food Chemistry
- Publisher
- Elsevier BV
- Published
- 2011-12
- Volume
- 129
- Issue
- 4
- Pages
- 1462-1468
- ISSN
- 0308-8146 (ISSN-L)
- OpenAlex
- W2051301512
- Cited by
- 36
- References
- 28
- Citations by year
- 2026: 2 · 2025: 1 · 2024: 5 · 2023: 2 · 2022: 3 · 2021: 3 · 2020: 2 · 2019: 2 · 2017: 2 · 2016: 5 · 2015: 2 · 2013: 5 · 2012: 1
- FWCI
- 3.27
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Food Chemistry (publishedVersion)
- Fraunhofer-Publica (Fraunhofer-Gesellschaft) (submittedVersion)
- Funders
- Cargill
- Bundesministerium für Wirtschaft und Technologie
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Microencapsulation and Drying Processes
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Chemistry and Fat Analysis
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Keywords
- flavor release, volatile flavor compounds, sugar alcohols, bulking agents, cis-3-hexen-1-ol, benzaldehyde, ethyl butanoate, sucrose, maltitol, erythritol, polydextrose, fructooligosaccharides, viscosity, hydrophobicity, flavor retention, headspace concentration
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