FACTORS AFFECTING ON THE RELEASE OF AROMA COMPOUNDS

Year 2020, , 204 - 216, 15.01.2020

Serkan Selli , Ozlem Kılıc Buyukkurt

https://doi.org/10.15237/gida.GD19122

Cited By: 4

Abstract

Aroma compounds are one of the most important food components which are representing the flavor and quality of a food product. The different thermodynamic and physicochemical properties of aroma compounds have a significant effect on their volatility. Food contains a very complex matrix, such as protein, lipid, carbohydrate and phenolic compounds and aroma compounds interact with these components. As a result, the volatility of the aroma compounds may change. In addition, the texture, viscosity, structure of foods, the products formed as a result of Maillard reaction during processing and/or storage of foods, composition of human saliva and additives like salt affect the volatility of the aroma compounds. In this review; it was aimed to clarify the thermodynamic and physicochemical properties of aroma compounds, the interaction between aroma compounds and food matrix and some other factors how affect the volatility of aroma compounds.

Keywords

Aroma, food, volatility, release, partition coefficient

AROMA MADDELERİNİN SALINIMINDA ETKİLİ FAKTÖRLER

Abstract

Aroma maddeleri, bir gıda ürününün lezzetini ve kalitesini belirleyen en önemli gıda bileşenlerinden birisidir. Aroma maddelerinin farklı termodinamik ve fizikokimyasal özelliklere sahip olmaları uçuculuklarını önemli derecede etkilemektedir. Gıdalar protein, yağ, karbonhidrat ve fenolik bileşikler gibi çok karmaşık bir matrisi içermekte ve aroma maddeleri, matrisi oluşturan bu bileşenler ile karşılıklı etkileşimlerde bulunmaktadır. Bunun sonucu olarak aroma maddelerinin bulunduğu ortamda uçuculukları da değişmektedir. Bunun yanı sıra gıdaların tekstürü, viskozitesi, yapısı, işlenmesi ve/veya depolanması sırasında meydana gelen Maillard reaksiyonu sonucu oluşan ürünler, tükürük bileşimi ve tuz gibi katkı maddeleri de aroma maddelerinin uçuculuklarına etki etmektedir. Bu derlemede; aroma maddelerinin termodinamik ve fizikokimyasal özelliklerinin, aroma maddeleri ile gıda matrisi arasında oluşan etkileşimlerin ve diğer bazı faktörlerin aroma maddelerinin uçuculuğuna nasıl etki yaptığının aydınlatılması amaçlanmıştır.

Keywords

Aroma, Gıda, Uçuculuk, Salınım, partisyon katsayısı

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