Effect of Food Emulsifiers on Aroma Release
Abstract
:1. Introduction
2. Results and Discussion
2.1. Influence of Single Emulsifier System on Aroma Release
2.2. Influence of Xanthan Gum on Aroma Release
2.3. Influence of Different Emulsifier Systems with Added Thickener on Aroma Release
- (1)
- When 0.3% Tween 80 was mixed with different concentrations of xanthan gum (0.1%, 0.2%, 0.3%, 0.4%, and 0.5%), the quantity released with 0.2% xanthan gum was lower than that of other concentrations as shown in Figure 5. After 0.3%, the amount released showed a downward trend.
- (2)
- The quantity of carvone released presented a significant downward trend, seen in Figure 6a. With 0.3% soybean lecithin, the quantities of carvone, perillaldehyde, and (E)-2-hexenal released were restrained with the increase of xanthan gum concentration. All these compounds had the lowest peak area when the concentration of xanthan gum was 0.5%. However, the amount of ethyl acetate released was not significantly changed. As shown in Figure 6b, the amount released presented a significant (p < 0.05) downward trend after 0.3%.
- (3)
- When 0.3% sucrose fatty acid ester was mixed with xanthan gum at different concentrations (0.1%, 0.2%, 0.3%, 0.4%, and 0.5%), aroma release showed a sharp decline after 0.4% (Figure 7). The lowest peak areas were observed when the concentration of xanthan gum was 0.5%. After 0.4%, the interactions between emulsifiers and xanthan gum influence the aroma release by entrapping aroma molecules or generating hydrogen bonds with aroma molecules [24].
3. Materials and Methods
3.1. Reagents and Reference Samples
3.2. Preparation of the Mother Liquor of the Aroma Substance
3.3. Preparation of Single Emulsifier System
3.4. Preparation of Different Emulsifier Systems Supplemented with Thickener
3.5. Extraction and Analysis of Aroma Substances
3.6. GC-MS Analysis
3.7. Statistical Analysis
4. Conclusions
Acknowledgments
Author Contributions
Conflicts of Interest
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- Sample Availability: Not available.
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Li, J.-J.; Dong, M.; Liu, Y.-L.; Zhang, L.-L.; Zhang, Y.; Yang, Z.-Y.; Ren, J.-N.; Pan, S.-Y.; Fan, G. Effect of Food Emulsifiers on Aroma Release. Molecules 2016, 21, 511. https://doi.org/10.3390/molecules21040511
Li J-J, Dong M, Liu Y-L, Zhang L-L, Zhang Y, Yang Z-Y, Ren J-N, Pan S-Y, Fan G. Effect of Food Emulsifiers on Aroma Release. Molecules. 2016; 21(4):511. https://doi.org/10.3390/molecules21040511
Chicago/Turabian StyleLi, Jia-Jia, Man Dong, Yan-Long Liu, Lu-Lu Zhang, Yan Zhang, Zi-Yu Yang, Jing-Nan Ren, Si-Yi Pan, and Gang Fan. 2016. "Effect of Food Emulsifiers on Aroma Release" Molecules 21, no. 4: 511. https://doi.org/10.3390/molecules21040511