Flavour distribution and release from gelatine-starch matrices

Area of Science:

• Food science and technology
• Material science
• Sensory science

Background:

• Protein-polysaccharide phase separated gels offer nutritional improvements in food products.
• Modifying phase volumes in these gels can influence texture and flavor balance, impacting consumer acceptance.

Purpose of the Study:

• To investigate how altering phase volumes in gelatin-starch biphasic gels affects aroma release.
• To determine the impact of sucrose addition on phase separation, flavor distribution, and aroma release in these gels.

Main Methods:

• Development of biphasic gelatin-starch gels with controlled phase volumes and concentrations.
• In vitro and in vivo aroma release assessments.
• Analysis of microstructure, water activity, and aroma distribution with varying sucrose concentrations (0-60%).

Main Results:

• Microstructure significantly influenced in vitro aroma release, but not in vivo.
• Sucrose addition reduced water activity, altered microstructure, and affected aroma distribution and release rates.
• Hydrophobic, less volatile compounds showed increased affinity for the starch phase with higher sucrose concentrations.

Conclusions:

• Gel microstructure and sucrose content are critical factors influencing aroma release in biphasic gels.
• Understanding these effects is vital for food reformulation, particularly regarding sucrose reduction for nutritional guidelines.
• Results aid in predicting how changes in food matrices affect aroma profiles and consumer experience.