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| - Release of Isoamyl Acetate from Starch Pastes of VariousStructures: Thermodynamic and Kinetic Parameters
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| Abstract
| - The release of isoamyl acetate from starch-based matrices was studied on the basis of a cumulativedynamic headspace analysis. Two corn starches were compared, which are known to yield pastesand gels differing in their structures and properties. These properties were assessed by viscometryand viscoelastic measurements. Aroma release was discussed as a function of the structure andtexture parameters of the matrix.The release curves obtained from water and from the various starch-based matrices at 25 °C showed similar patterns but differed in their initial slopes and in the finalplateau values. The lowest initial slopes were obtained for the normal starch dispersions that formedgels due to amylose gelation. The aroma compound was entirely released from water and from thewaxy starch pastes. A significant amount of isoamyl acetate remained trapped in the normal starchdispersions. Keywords: Starch paste; flavor release; structure; texture; interactions
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