Impact of Destroying the Structure of Model Gels on Volatile Release
Abstract
The release of a strawberry aroma from different composite gels taken as models of fruit preparations and from a sucrose solution was investigated. The composition of the model systems differed with regard to the gelling agent, either pectin or carrageenan, and to the rigidity of the gel. With the use of atmospheric pressure chemical ionization−mass spectrometry, the release profiles of the aroma compounds were determined under stirring. At the same time, purge and trap measurements were performed to determine the release profiles of the aroma compounds without stirring. The comparison of the patterns obtained using these two complementary methods made it possible to determine how the structure of the matrix, the mechanical treatment, and the properties of the aroma compound affect aroma release. A far greater proportion of the aroma compounds was retained in the fruit preparation systems than in the sucrose solution. The different release profiles could be interpreted in terms of the volatility of the aroma compounds and of their diffusion through the gels.