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Profiling Volatile Compounds in Blackcurrant Fruit using Headspace Solid-Phase Microextraction Coupled to Gas Chromatography-Mass Spectrometry
Published on: June 9, 2021
Interactions of flavor compounds with pectic substances
E E Braudo1, I G Plashchina, V V Kobak
1Russian Academy of Sciences, N. M. Emanuel Institute of Biochemical Physics, Moscow, Russia. braudo@ints.ru
Die Nahrung
|July 25, 2000
Summary
Flavor compound sorption in pectinates depends on esterification, pH, and metal ions. Hydrophobic interactions drive ketone sorption in low-esterified pectinates, while hydrogen bonding dominates in acidic conditions with heterocyclic compounds.
Area of Science:
- Food Chemistry
- Physical Chemistry
- Polymer Science
Background:
- Pectinates are widely used food hydrocolloids with varying esterification degrees.
- Flavor compounds interact with food matrices, influencing sensory perception and stability.
- Understanding these interactions is crucial for food product development.
Purpose of the Study:
- To investigate the sorption mechanisms of flavor compounds (FC) in low-esterified pectinates (LEP) and high-esterified pectinates (HEP).
- To analyze the influence of pH, metal ions, and pectinate structure on FC sorption.
- To develop a sensitive method for determining FC concentrations in aqueous solutions.
Main Methods:
- Equilibrium dialysis was used to study FC sorption.
- Gas chromatography (GC) was employed for quantitative FC analysis.
- Circular dichroism (CD) and apparent molar heat capacity measurements provided structural insights.
Main Results:
- In LEP, sorption of aliphatic 2-ketones (chain length > C6) is driven by van der Waals forces and increases with chain length.
- Heterocyclic FC binding to pectinates in acidic media primarily involves hydrogen bonding.
- Metal ions (Mg2+, Ca2+, Zn2+) inhibit FC sorption in acidic media, particularly affecting 2-octanone sorption in LEP.
Conclusions:
- Sorption mechanisms are dependent on FC structure, pectinate esterification, and environmental conditions (pH, ions).
- Hydrophobic interactions and hydrogen bonding are key drivers of FC-pectinate interactions.
- Pectinate structure, influenced by pH and metal ions, significantly impacts flavor compound binding.
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