Changes in structure and aroma release from starch-aroma systems upon alpha-amylase addition
Tietz M, Büttner A, Conde-Petit B (2008)
Publication Status: Published
Publication Type: Journal article
Publication year: 2008
Journal
Publisher: Springer Verlag (Germany)
Book Volume: 227
Pages Range: 1439-1446
Journal Issue: 5
DOI: 10.1007/s00217-008-0864-4
Abstract
The influence of starch hydrolysis by alpha-amylase addition on structural properties and aroma release from starch-aroma systems was studied. A food model system composed of aqueous tapioca starch dispersion (4 g dry starch/100 g dispersion) and one aroma compound (menthone) was investigated. Structure breakdown and related changes in starch fraction (amylose) were measured by rheology and iodine-binding. Menthone release from the aroma-starch system in the headspace was followed by proton transfer reaction-mass spectrometry (PTR-MS) upon starch hydrolysis. A slightly higher viscosity was found for the starch-menthone system compared to the starch system without menthone upon alpha-amylase addition. One could hypothesise that menthone acts as a kind of nucleation agent for inducing structure build-up of starch segments, hindering starch degradation. An extensive aroma release from aroma-starch systems upon alpha-amylase addition was expected, but, instead, just a slight volatile increase was found after a starch hydrolysis time of 60 min. It is suggested that aroma release is the result of several superimposed effects ranging from viscosity effects to interactions between aroma compounds and starch degradation products.
Authors with CRIS profile
Involved external institutions
Eidgenössische Technische Hochschule Zürich (ETHZ) / Swiss Federal Institute of Technology in Zurich
Switzerland (CH)
Deutsche Forschungsanstalt für Lebensmittelchemie
Germany (DE)
Switzerland (CH)
Deutsche Forschungsanstalt für Lebensmittelchemie
Germany (DE)
How to cite
APA:
Tietz, M., Büttner, A., & Conde-Petit, B. (2008). Changes in structure and aroma release from starch-aroma systems upon alpha-amylase addition. European Food Research and Technology, 227(5), 1439-1446. https://dx.doi.org/10.1007/s00217-008-0864-4
MLA:
Tietz, Melanie, Andrea Büttner, and Beatrice Conde-Petit. "Changes in structure and aroma release from starch-aroma systems upon alpha-amylase addition." European Food Research and Technology 227.5 (2008): 1439-1446.
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