Effect of Sugars on the Release of Aroma Compounds in Model Systems

摘要

This study, carried out with simple sugar model systems at increasing concentration, evidenced that release in the vapor phase of volatile compounds is affected by the water state, but the nature of the solute, at the same water activity value, could differently favor or hinder partition. Regarding the kinetics of the release, viscosity of the matrix could be considered as a factor that limits the rate of release in the vapor phase of aroma compounds in sugar solutions at increasing concentration, although other physicochemical and physical properties must also be considered. Based on these results, aroma compounds can be considered as showing reliable proof of physicochemical changes occurring in the liquid phase of saccharide solutions; thus, aroma release is an interesting tool for further investigation.