Evaluating Stabilizers Effects on Aroma Release Dynamics in Ice Cream: A PTR-ToF-MS Analysis

Area of Science:

• Food Science
• Analytical Chemistry
• Sensory Science

Background:

• Analyzing volatile compounds in frozen foods during phase transitions is challenging.
• Non-invasive methods are needed to capture dynamic headspace changes without sample disruption.

Purpose of the Study:

• To evaluate proton transfer reaction time-of-flight mass spectrometry (PTR-ToF-MS) for non-invasive monitoring of peach aroma compounds in ice cream.
• To investigate the impact of different stabilizer compositions on volatile release during melting.

Main Methods:

• Proton transfer reaction time-of-flight mass spectrometry (PTR-ToF-MS) was used to quantify four peach aroma compounds (isoamyl acetate, 3-hexenyl acetate, linalool, furaneol).
• Samples included ice cream with varying stabilizers (control, single-gum, binary, ternary blends).
• Volatile analysis was performed in both frozen and melted states.

Main Results:

• All tested stabilizer blends significantly reduced total volatile release by an average of 40.39% compared to the control.
• Stabilizer effects on specific compounds varied, with furaneol showing no significant attenuation.
• Individual aroma compounds exhibited differential release patterns influenced by stabilizer type and physicochemical properties.

Conclusions:

• PTR-ToF-MS is effective for non-invasive monitoring of ice cream volatilome and aroma release during phase transitions.
• Stabilizer selection critically influences aroma release, offering a means to optimize flavor delivery in ice cream.
• Understanding stabilizer-aroma interactions is key for developing targeted ice cream formulations.