Interactions between volatile and non-volatile compounds in the presence of water
1992
Thanh, M. le | Thibeaudeau, P. | Thibaut, M.A. | Voilley, A.
The interactions between volatile aromas and non-volatile compounds were studied by two techniques coupled with gas chromatography. These two techniques (head-space analysis and sorption) show that there exist interactions which depend on the nature of the volatile and non-volatile compounds and on the water content: for instance, the activity coefficient (measured by head-space analysis) of acetone and ethyl acetate in solution at infinite dilution increases in the presence of glucose. The sorption of a mixture of six aroma substances (acetone, ethyl acetate, diacetyl, 2-propanol, n-hexanol and benzaldehyde) on carbohydrates (glucose, maltodextrin, starch and beta-cyclodextrin) and on caseinate at pH 3, 7 and 9 varies with the water content. The quantity of pure acetone sorbed on the carbohydrate substrates is greater than the total quantity of the mixture of six volatile compounds sorbed. The carbohydrate substrates sorb a lower quantity of volatile compounds than caseinate. It can be supposed that hydrogen bonds exist between carbohydrates, water and aroma substances, and also that hydrophobic interactions occur in the presence of casein.
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