Determination of Odor Release in Hydrocolloid Model Systems Containing Original or Carboxylated Cellulose at Different pH Values Using Static Headspace Gas Chromatographic (SHS-GC) Analysis
Static headspace gas chromatographic (SHS-GC) analysis was performed to determine the release of 13 odorants in hydrocolloid model systems containing original or regio-selectively carboxylated cellulose at different pH values. The release of most odor compounds was decreased in the hydrocolloid solutions compared to control, with the amounts of 2-propanol, 3-methyl-1-butanol, and 2,3-butanedione released into the headspace being less than those of any other odor compound in the hydrocolloid model systems. However, there was no considerable difference between original cellulose-containing and carboxylated-cellulose containing systems in the release of most compounds, except for relatively long-chain esters such as ethyl caprylate and ethyl nonanoate. The release from the original and carboxylated cellulose solutions controlled to pH 10 was significantly higher than that from solutions adjusted to pH 4 and 7 in the case of some esters (ethyl acetate, methyl propionate, ethyl propionate, ethyl butyrate, butyl propionate, ethyl caproate) and alcohols (2-propanol, 3-methyl-1-butanol), in particular, ethyl butyrate and 3-methyl-1-butanol. In contrast, the release of 2,3-butanedione from both the original and carboxylated cellulose solutions was increased at pH 4 and 7 compared to that at pH 10 by about 70% and 130%, respectively. Our study demonstrated that the release of some odorants could be changed significantly by addition of both original and carboxylated cellulose in hydrocolloid model systems, but only minor effect was observed in pH of the solution.
References
[1]
Charles, M.; Rosselin, V.; Beck, L.; Sauvageot, F.; Guichard, E. Odor release from salad dressings; sensory and physicochemical approaches in relation with the structure. J. Agric. Food Chem. 2000, 48, 1810–1816.
[2]
Boland, A.B.; Buhr, K.; Guannouli, P.; Van Ruth, S.M. Influence of gelatin, starch, pectin and artificial saliva on the release of 11 flavour compounds from model gel systems. Food Chem. 2004, 86, 401–411.
[3]
Jouquand, C.; Aguni, Y.; Malhiac, C.; Grisel, M. Influence of chemical composition of pokysaccharides on aroma retention. Food Hydrocoll. 2008, 22, 1097–1104.
[4]
Bakker, J. Flavour Interactions with the Food Matrix and Their Effects on Perception. In Ingredients Interactions, Effects on Food Quality; Gaonkar, A.G., Ed.; Dekker: New York, NY, USA, 1995; pp. 411–439.
[5]
Landy, P.; Druaux, C.; Voilley, A. Retention of odor compounds by proteins in aqueous solution. Food Chem. 1995, 54, 387–392.
[6]
Bakker, J.; Boudaud, N.; Harrison, M. Dynamic release of diacetyl from liquid gelatin in the headspace. J. Agr. Food Chem. 1998, 46, 2714–2720.
[7]
Druaux, C.; Voilley, A. Effect of food composition and microstructure on odor odor release. Trends Food Sci. Technol. 1997, 8, 364–368.
[8]
Capelli, L.; Sironi, S.; Del Rosso, R. Odor sampling: Techniques and Strategies for the estimation of odor emission rates from different source types. Sensors 2013, 13, 938–955.
[9]
Nahon, D.F.; Harrison, M.; Roozen, J.P. Modeling odor release from aqueous sucrose solutions, using mass transfer and partition coefficients. J. Agric. Food Chem. 2000, 48, 1278–1284.
[10]
Salvador, D.; Bakker, J.; Langley, K.R.; Potjewijd, R.; Martin, A.; Elmore, J.S. Flavour release of diacetyl from water, sunflower oil and emulsions in model systems. Food Qual. Prefer. 1994, 5, 103–107.
[11]
Ettre, L.S.; Kolb, B. Headspace-gas chromatography: the influence of sample volume on analytical results. Chromatographia 1991, 32, 5–12.
[12]
Ettre, L.S.; Welter, C.; Kolb, B. Determination of gas-liquid partition coefficients by automatic equilibrium headspace-gas chromatography utilizing the phase ratio variation method. Chromatographia 1993, 35, 73–84.
[13]
Peng, J.; Wan, A. Measurement of Henry's constants of high-volatility organic compounds using a headspace autosampler. Environ. Sci. Technol. 1997, 31, 2998–3003.
[14]
Peng, J.; Wan, A. Effect of ionic strength on Henry's constants of odor organic compounds. Chemosphere 1998, 36, 2731–2740.
[15]
Sadafian, A.; Crouzet, J. Infinite dilution activity coefficient and relative volatilities of some odor compounds. Flavour. Fragr. J. 1987, 2, 103–107.
Cook, D.J.; Linforth, R.S.; Taylor, A.J. Effects of hydrocolloid thickeners on the perception of savory odors. J. Agric. Food Chem. 2003, 51, 3067–3072.
[18]
Ohno, N.; Uchiyama, M.; Tsuzuki, A.; Tokunaka, K.; Miura, N.N.; Adachi, Y.; Aizawa, M.W.; Tamura, H.; Tanaka, S.; Yadomae, T. Solubilization of yeast cell wall ?-(1→3)-D-glucan by sodium hypochlorite oxidation and dimethyl sulfoxide extraction. Carbohydr. Res. 1999, 316, 161–172.
Ahn, S.M.; Lee, H.J.; Kim, S.W.; Lee, J.H.; Chang, P.S. Physicochemical properties of selectively oxidized 1-monolaurin from 2,2,6,6-tetramethyl-1-piperidinyl oxoammonium ion/sodium hypochlorite-mediated reaction. J. Agric. Food Chem. 2009, 57, 2920–2924.
[21]
Jouquand, C.; Ducruet, V.; Giampaoli, P. Partition coefficients of odor compounds in polysaccharide solutions by the phase ratio variation method. Food Chem. 2004, 85, 467–474.
[22]
Bylaite, E.; Adler-Nissen, J.; Meyer, A.S. Effect of xanthan on flavor release from thickened viscous food model systems. J. Agric. Food Chem. 2005, 53, 3577–3583.
[23]
Hansson, A.; Andersson, J.; Leufven, A. The effect of sugars and pectin on flavour release from a soft drink-related model system. Food Chem. 2001, 72, 363–368.