Schlüsselwörter
(Englisch)
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Food; structure; starch complexes; flavour release
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Forschungsprogramme
(Englisch)
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COST-Action 921 - Food Matrices: Structural Organisation and Impact on Flavour Release and Perception
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Kurzbeschreibung
(Englisch)
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The research project deals with starch-flavor interactions in complex food systems. Its principal objectives are to study the structural properties of starch flavor inclusion complexes and their impact on flavor retention, release and perception. The project includes the development and characterization of food model systems of varying complexity that range from simple aqueous starch/ aroma systems to multicomponent and multiphase food systems. Besides physicochemical characterization methods, flavor intensity and rate of flavor release of food model systems will be investigated with analytical sensory analysis. The results are expected to lead to a better understanding and control of flavor retention and release from starch matrices.
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Weitere Hinweise und Angaben
(Englisch)
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Full name of research-institution/enterprise: ETH Zürich Institut für Lebensmittel- und Ernährungswissenschaften ETH Zentrum, LFO D13
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Partner und Internationale Organisationen
(Englisch)
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AT, BE, BG, CH, CZ, DE, DK, ES, FI, FR, IE, IT, LT, NL, NO, PL, SE, SI, UK
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Abstract
(Englisch)
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Flavor quality of food is one of the most important factors that determine the acceptance of food by the consumer. Flavor release and retention in food is largely influenced by interactions between flavor compounds and the food matrix. Starch, which belongs to the most important structuring polymers in food, has the capability of interacting with different volatile flavor compounds by forming helical inclusion complexes. The present research aims at investigating the relationships between starch structure and flavor performance in complex food systems. A food model system has been developed based on starch, carrageenan, milk, sugar, strawberry aroma and water. The structural properties of the system were characterized at different length scales. Rheological measurements revealed the weak gel character of the system. By different microscopy techniques the microphase separation of the biopolymers was visualized. The swollen but intact starch granules act as fillers and represent the largest volume fraction. The dispersed phase is formed by carrageenan and the milk proteins. At the molecular level, the interaction between the chemically modified starch and flavor compounds was measured by iodine titration. The results suggest that the formation of helical starch-flavor complexes with modified starch is possible for some compounds, but that the affinity of flavors for modified starch is lower compared to native starch. The model systems were also characterized by sensory tests that aimed at profiling texture, flavor and aroma perception. The texture properties were found to be strongly influenced by starch and carrageen concentration. The sensory experiments also revealed that taste-aroma interactions determine the perceived sweetness and flavor intensity. Finally, flavor release from food model systems by dynamic headspace analysis showed that low levels of starch complexation hinder the formation of supramolecular starch assemblies which, in turn, promotes the dissociation of the starch flavor complexes favoring flavor release.
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Datenbankreferenzen
(Englisch)
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Swiss Database: COST-DB of the State Secretariat for Education and Research Hallwylstrasse 4 CH-3003 Berne, Switzerland Tel. +41 31 322 74 82 Swiss Project-Number: C03.0029
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