Retention of ethyl butyrate by gellan gels in the presence of potassium ions

作者：Evageliou Vasiliki^*; Galanaki Panagiota; Gardeli Chryssavgi; Komaitis Michael

来源：Food Chemistry, 2011, 126(3): 866-869.

DOI：10.1016/j.foodchem.2010.11.053

• Gellan
• Ethyl butyrate
• Aroma retention
• Headspace
• Partition coefficient

The air/biopolymer partition coefficient (K) and percentage of retention (R%) of ethyl butyrate (400 ppm) added to gellan gels were determined, using static headspace gas chromatography. Potassium chloride (40-120 mM) was used to induce gellan gelation. When 5 g of sample were left to equilibrate at 37 degrees C for 2 and 24 h, the coefficient values initially decreased with salt concentration to a certain value after which they raised again. The lower coefficient values, for the 24 h period, were observed at higher salt concentration than for the 2 h. Moreover, for both time periods, the lower coefficient values were found for the gellan gels with the greater strength and rigidity and were accompanied by positive percentages of retention. When 15 g of sample were used, after equilibration at 37 degrees C for 24 h, no significant changes in aroma release were observed. Moreover, negative percentages of retention values were calculated for all salt concentrations.

• 出版日期2011-6-1