Effects of polyols at low concentration on the release of sweet aroma compounds in model soda beverages
| dc.contributor.author | Barba González-Albo, Carmen | |
| dc.contributor.author | Angós Iturgaiz, Ignacio | |
| dc.contributor.author | Maté Caballero, Juan Ignacio | |
| dc.contributor.author | Cornejo Ibergallartu, Alfonso | |
| dc.contributor.department | Institute on Innovation and Sustainable Development in Food Chain - ISFOOD | en |
| dc.contributor.department | Institute for Advanced Materials and Mathematics - INAMAT2 | en |
| dc.contributor.funder | Universidad Pública de Navarra / Nafarroako Unibertsitate Publikoa | |
| dc.date.accessioned | 2024-09-27T18:35:31Z | |
| dc.date.available | 2024-09-27T18:35:31Z | |
| dc.date.issued | 2024 | |
| dc.date.updated | 2024-09-27T18:23:56Z | |
| dc.description.abstract | This study investigated the effect of polyols erythritol, D-mannitol, and maltitol on the volatility of aroma compounds γ-butyrolactone, 3-methyl-1-butanol, and 2-phenylethanol in aqueous solution. Headspace solidphase microextraction/gas chromatography and diffusion-ordered nuclear magnetic resonance techniques were used to obtain information on aroma–food matrix interaction. Results demonstrated that adding polyols at final low concentrations of 5% or 10% (w/w) to an aqueous solution of 2-phenylethanol reduced the release of vapor-phase aromas, except in the case of 3-methyl-1-butanol, which was not affected by the presence of polyols in the liquid matrix. Polyols also reduced the diffusion coefficients of all three aroma compounds, probably due to friction between the molecules. At low polyol concentrations, aroma compound volatility and diffusion coefficient values were altered compared to those of aromas released from pure water. This observation is related to the physicochemical properties of the aroma compounds. These insights may help guide the use of the combination of aroma compounds and polyols in the formulation of sugar-free and reduced-sugar beverages. Chemical compounds: γ-butyrolactone (PubChem CID: 7302), 3-methyl-1-butanol (PubChem CID: 31260), 2-phenylethanol (PubChem CID: 6054), erythritol (PubChem CID: 222285), D-mannitol (PubChem CID: 6251), maltitol (PubChem CID: 493591). | en |
| dc.description.sponsorship | This work was supported by Financial Support for Young Researchers from the Public University of Navarre to CB (UPNA 2018-04-INC). | |
| dc.format.mimetype | application/pdf | en |
| dc.identifier.citation | Barba, C., Angós, I., Maté, J. I., Cornejo, A. (2024) Effects of polyols at low concentration on the release of sweet aroma compounds in model soda beverages. Food Chemistry: X, 22, 1-8. https://doi.org/10.1016/j.fochx.2024.101440. | |
| dc.identifier.doi | 10.1016/j.fochx.2024.101440 | |
| dc.identifier.issn | 2590-1575 | |
| dc.identifier.uri | https://academica-e.unavarra.es/handle/2454/51858 | |
| dc.language.iso | eng | |
| dc.publisher | Elsevier | |
| dc.relation.ispartof | Food Chemistry: X, 22, 2024, 101440 | |
| dc.relation.publisherversion | https://doi.org/10.1016/j.fochx.2024.101440 | |
| dc.rights | © 2024 The Authors. This is an open access article under the CC BY-NC-ND license. | |
| dc.rights.accessRights | info:eu-repo/semantics/openAccess | |
| dc.rights.uri | https://creativecommons.org/licenses/by-nc-nd/4.0/ | |
| dc.subject | Aroma compound | en |
| dc.subject | Aroma release | en |
| dc.subject | Food-matrix interaction | en |
| dc.subject | Polyol | en |
| dc.subject | Self-diffusion | en |
| dc.title | Effects of polyols at low concentration on the release of sweet aroma compounds in model soda beverages | en |
| dc.type | info:eu-repo/semantics/article | |
| dc.type.version | info:eu-repo/semantics/publishedVersion | |
| dspace.entity.type | Publication | |
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