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Diffusion of aroma compounds in stirred yogurts with different complex viscosities.
J Agric Food Chem. 2007 Oct 17; 55(21):8681-7.JA

Abstract

To better understand aroma release in relation to yogurt structure and perception, the apparent diffusivity of aroma compounds within complex dairy gels was determined using an experimental diffusion cell. Apparent diffusion coefficients of four aroma compounds (diacetyl, ethyl acetate, ethyl hexanoate, and linalool) at 7 degrees C in yogurts (varying in composition and structure) ranged from 0.07 x 10 (-10) to 8.91 x 10 (-10) m (2) s (-1), depending on aroma compounds and on product structure. The strong effect of yogurt fat content on the apparent diffusivity of hydrophobic compounds was revealed (15-fold and 50-fold decreases in the apparent diffusion coefficient of linalool and ethyl hexanoate, respectively). Protein composition seemed to have a greater effect than that of mechanical treatment. However, variations in the apparent diffusion coefficient for the considered products remained limited and cannot completely explain differences in flavor release and in perception that were previously observed.

Authors+Show Affiliations

Déléris I
UMR 782 Génie et Microbiologie des Procédés Alimentaires, INRA-AgroParisTech BP 1, 1 avenue Lucien Brétignières, 78850 Thiverval-Grignon, France. isabelle.deleris@grignon.inra.fr
Lauverjat C
No affiliation info available
Tréléa IC
No affiliation info available
Souchon I
No affiliation info available

MeSH

Dietary FatsDiffusionOdorantsViscosityYogurt

Pub Type(s)

Journal Article

Language

eng

PubMed ID

17880147

Citation

Déléris, Isabelle, et al. "Diffusion of Aroma Compounds in Stirred Yogurts With Different Complex Viscosities." Journal of Agricultural and Food Chemistry, vol. 55, no. 21, 2007, pp. 8681-7.
Déléris I, Lauverjat C, Tréléa IC, et al. Diffusion of aroma compounds in stirred yogurts with different complex viscosities. J Agric Food Chem. 2007;55(21):8681-7.
Déléris, I., Lauverjat, C., Tréléa, I. C., & Souchon, I. (2007). Diffusion of aroma compounds in stirred yogurts with different complex viscosities. Journal of Agricultural and Food Chemistry, 55(21), 8681-7.
Déléris I, et al. Diffusion of Aroma Compounds in Stirred Yogurts With Different Complex Viscosities. J Agric Food Chem. 2007 Oct 17;55(21):8681-7. PubMed PMID: 17880147.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Diffusion of aroma compounds in stirred yogurts with different complex viscosities. AU - Déléris,Isabelle, AU - Lauverjat,Clémentine, AU - Tréléa,Ioan Cristian, AU - Souchon,Isabelle, Y1 - 2007/09/20/ PY - 2007/9/21/pubmed PY - 2007/12/6/medline PY - 2007/9/21/entrez SP - 8681 EP - 7 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 55 IS - 21 N2 - To better understand aroma release in relation to yogurt structure and perception, the apparent diffusivity of aroma compounds within complex dairy gels was determined using an experimental diffusion cell. Apparent diffusion coefficients of four aroma compounds (diacetyl, ethyl acetate, ethyl hexanoate, and linalool) at 7 degrees C in yogurts (varying in composition and structure) ranged from 0.07 x 10 (-10) to 8.91 x 10 (-10) m (2) s (-1), depending on aroma compounds and on product structure. The strong effect of yogurt fat content on the apparent diffusivity of hydrophobic compounds was revealed (15-fold and 50-fold decreases in the apparent diffusion coefficient of linalool and ethyl hexanoate, respectively). Protein composition seemed to have a greater effect than that of mechanical treatment. However, variations in the apparent diffusion coefficient for the considered products remained limited and cannot completely explain differences in flavor release and in perception that were previously observed. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/17880147/Diffusion_of_aroma_compounds_in_stirred_yogurts_with_different_complex_viscosities_ L2 - https://doi.org/10.1021/jf071149y DB - PRIME DP - Unbound Medicine ER -