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| 2. |
- Hansson, A., et al.
(author)
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Multivariate analysis of the influence of pectin, white syrup, and citric acid on aroma concentration in the headspace above pectin gels
- 2002
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In: Journal of Agricultural and Food Chemistry. - : American Chemical Society (ACS). - 0021-8561 .- 1520-5118. ; 50:13, s. 3803-3809
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Journal article (peer-reviewed)abstract
- Pectin gels consist of polysaccharide networks surrounded by water. The gel networks can prevent release of aroma molecules from the gel to the gas phase above. In this study static headspace measurements were performed to correlate aroma concentration in the gas phase above pectin gels to different amounts of the gel ingredients. As a consequence, aroma concentration in the headspace in relation to gel texture, as characterized by rheology measurements, was also studied. Aroma concentration in the headspace above strong gels was low, due to entrapment of aroma molecules within the gel structure. Viscous solutions generally gave a high aroma concentration in the headspace, but owing to a complex matrix, this was lowered when large amounts of the gel ingredients were added. However, a high correlation between interaction terms and square terms of design variables and rheology parameters with aroma compounds indicated nonlinear and complex relationships.
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| 3. |
- Hansson, A., et al.
(author)
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Partition and release of 21 aroma compounds during storage of a pectin gel system
- 2003
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In: Journal of Agricultural and Food Chemistry. - : American Chemical Society (ACS). - 0021-8561 .- 1520-5118. ; 51:7, s. 2000-2005
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Journal article (peer-reviewed)abstract
- The increasing popularity of low-fat products increases the need for a better understanding of how flavor release is affected by partial substitution of fat with hydrocolloids. Partitioning and release of aroma compounds from four pectin gels with different compositions were studied with static headspace and with a model mouth. Air/product partition coefficients determine the potential extent of aroma release, and mass transfer determines the rate at which aroma compounds are released to the vapor phase. This study showed that the gel network had large effects on the partition of aroma compounds between the gel and vapor phase. The specific properties of the aroma compounds were also of importance for the air/gel partition. Storage of the four gels showed that one of the weaker gels was influencing the concentration of aroma compounds in the headspace, probably caused by formation of a denser network over time.
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| 6. |
- Nestorson, A., et al.
(author)
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Active product packaging flavour interaction
- 2006
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In: Developments in Food Science. - 0167-4501. ; 43:C, s. 445-448
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Journal article (peer-reviewed)abstract
- The utilisation of polymer films, made from latex, onto food packaging with the aim to achieve different packaging functionalities was studied. Emphasis was given to the course of volatile compounds that affect food flavour, their adsorption, release from and distribution in hydrocolloid dispersion coatings as well as the aroma barrier properties of hydrocolloid dispersion coatings. Preliminary results indicate that the adsorption and retention during of polar and non-polar aroma compounds is different for different latex films. Furthermore, the chemical features of the aroma substances affect how they adhere to polymeric substrates. © 2006 Elsevier B.V. All rights reserved.
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| 7. |
- Nestorson, A., et al.
(author)
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Control of aroma permeability in latex coatings by altering the vinyl acid content and the temperature around Tg
- 2007
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In: Polymer testing. - : Elsevier BV. - 0142-9418 .- 1873-2348. ; 26:7, s. 916-926
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Journal article (peer-reviewed)abstract
- The mass transport of four different aroma compounds (ethyl butyrate, 1-hexanol, heptanal and limonene) through styrene-acrylate latex dispersion coatings with different amounts of vinyl acid groups has been studied using a permeation cell. The permeation test was studied above and below the glass transition temperature of the styrene-acrylate latex films in order to study the influence of changes in free volume and polymer rigidity on the aroma permeation induced by glassy-rubbery transition. An increase in the carboxylic acid content of the latices reduced the diffusivity. The solubility of all the aroma compounds tended to increase with increasing carboxylic acid groups content in the latex films, including the non-polar limonene. Other factors than polarity and chemical attraction forces including volatility and molar volume of the aroma compounds thus affected the mass transfer. Since solubility and diffusion oppose each other, the differences in permeability towards aroma compounds between the latex films were small. Below the glass transition temperature, the free volume is less, resulting in a lower mobility of the permeants and, therefore, a lower diffusivity than above the glass transition. A small increase in solubility was seen at the lower temperature, probably due to the lower volatility of the aroma compounds. © 2007 Elsevier Ltd. All rights reserved.
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| 8. |
- Nestorson, A., et al.
(author)
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Multivariate analysis of retention and distribution of aroma compounds in barrier dispersion coatings
- 2007
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In: Packaging Technology and Science. - : Wiley InterScience. - 0894-3214 .- 1099-1522. ; 20:5, s. 345-358
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Journal article (peer-reviewed)abstract
- The influence of drying conditions, latex type, talc content and amount of added aroma compounds on the retention and distribution of aroma compounds in barrier dispersion coatings was explored using static headspace gas chromatography combined with multivariate data analysis. The model aroma system consisted of an alcohol, an ester, an aldehyde, a ketone and two terpenes. Four latex grades based on styrene-acrylate and styrene-butadiene were studied. It was found that non-polar aroma compounds were retained best in styrene-butadiene latex, while polar ones were retained more in the styrene-acrylate latex. Talc increased the retention of all the aroma compounds. The retention of polar compounds was higher with shorter drying times, which is probably due to greater losses during the later steps of the film formation process when internal water was evaporated. Polarity and talc also affected the partition of the aroma compounds between air and film.
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