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• W2061689416 abstract "The retention of various aroma compounds (linalool, limonene, ethyl butyrate, butyl acetate, isobutyl acetate, pentyl acetate, isopentyl acetate, hexyl acetate) by gelatine gels (2.5, 5, 10 and 20 wt%) was investigated by Static Headspace Gas Chromatography. Prior to analysis the samples were left to equilibrate at 37 °C for 24 h. The selected volatiles differed in their hydrophobicity and structure. One of the major conclusions was that increased hydrophobicity, in volatiles within the same homologous series, resulted in increased release. Branched volatiles gave greater partition coefficient values than their linear counterparts. When volatiles without the same functional group were compared, no correlation between hydrophobicity and retention was observed. The different mechanical properties of the matrix, as a result of different protein concentration, also affected the aroma retention. The effect of equilibration temperature on partition coefficients was also studied. Increased temperature resulted in higher partition coefficient values, probably due to the increased volatility of the aroma compound. Both positive and negative percentage of retention values were calculated suggesting varying protein-volatile interactions." @default.
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• W2061689416 date "2012-07-01" @default.
• W2061689416 modified "2023-10-01" @default.
• W2061689416 title "Retention of selected aroma compounds by gelatine matrices" @default.
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• W2061689416 doi "https://doi.org/10.1016/j.foodhyd.2011.12.004" @default.
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