Release and perception of isoamyl acetate from a starch-based food matrix
1998
Cayot, N. | Taisant, C. | Voilley, A.
In the present work, starches of different botanical origins and amylose contents were tested in a concentrated and complex starchy product. The effects of starch/isoamyl acetate interactions were followed by rheology, purge-and-trap GC, and sensory analysis. These methods showed that interactions existed and affected the organoleptic characteristics of the food product. Instrumental and sensory analyses gave different and complementary information on aroma release. It was possible to classify the starches according to their aroma trapping power. The rheology of the products and the interactions with amylose were not the only two factors affecting aroma retention.
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