Host: Japanese Sciety for Food Science and Technology
Name : The 71st Annual Meeting of Japanese Society for Food Science and Technology
Number : 71
Location : [in Japanese]
Date : August 29, 2024 - August 31, 2024
Pages 137-
Purpose: This study aimed to report the release of various volatiles from O/W emulsion prepared with polygalacturonase (PG) treated apple pectin. Present study also examined the effectiveness of using partition coefficient to predict aroma release behaviour (release rate and release concentration) under varies of viscosities, aiming to have a further understanding of dynamic aroma release in complex food emulsion. Method: Apple pectin (0.3-1.2% w/v) were dissolved in distilled water. ML-750 (1% w/v) was added into the pectin solution as an emulsifier. Flavoured canola oil (10% vol) was then added into the pectin solutions, and passed through a membrane emulsification apparatus to obtain the monodispersed O/W emulsion. The viscosities of obtained samples were measured and the headspace aroma from the flavoured emulsion was quantified by GC-FID. The aroma of flavoured emulsion was allowed to release for 15-300 seconds before collection.Result: In this study, we found increasing the pectin content would decline both the initial release rate and total release concentration in the headspace. Furthermore, enzymatic treatment by polygalacturonase (PG) significantly disrupted the pectin backbone structure, consequently modified its molecular weight and rheological properties. O/W emulsion prepared by PG treated pectin having a significantly lower viscosity, consequently promote the release of hydrophobic aroma. Moreover, this study also reports that logPwa and logPow values can effectively estimate both release rate and concentration of hydrophobic aroma from O/W emulsion and these correlation coefficients vary over emulsion systems.
