Flavor release - Flavor binding - Polysaccharide-flavor interactions
3 important questions on Flavor release - Flavor binding - Polysaccharide-flavor interactions
Does the interaction of flavours and polysaccharides enhance or decrease the release of flavour molecules?
Both.
- Sugars added in high concentrations --> salting-out effect --> sugars interact with the water molecules --> increasing the concentration of the flavour molecules --> increase the flavour concentration in the gas phase --> better flavour uptake
- Low concentration of sugar --> increase or decrease the release depending on the interaction with the flavours
How can polysaccharides/sugars be bound to flavours?
- The side chains of polysaccharides contain ionizable groups, they can undergo ionic bindings.
- Hydrogen bonding
How do flavours bind to amylose?
- Helical structure
- Hydrophobic flavour compounds are trapped inside the helix and form a complex --> inclusion complexes
- The sizes of the cores of the helix determines whether the flavour molecules will be trapped
- Amylose can take up alcohols, aldehydes, ketones and fatty acids
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