Flavor release by enzymatic hydrolysis of starch samples containing vanillin-amylose inclusion complexes.

SILVIO D. RODRÍGUEZ; DELIA L BERNIK

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY

ELSEVIER SCIENCE BV

Lugar: Amsterdam; Año: 2014 vol. 59 p. 635 - 640

0023-6438

Hylon VII is a high amylose corn starch which has excellent gelling properties, and its behavior as flavor´s encapsulant is relevant to the food industry because its ability to regulate a swelling-controlled release in aqueous media. We studied the release of vanillin, encapsulated in Hylon VII under experimental conditions in which the amylose-vanillin inclusion complex is obtained, along the enzymatic hydrolysis of the starch carried out using salivary amylase of human origin. The flavor release into the aqueous phase was quantified spectrophotometrically while the partition into the headspace was assessed by a gas sensor array (electronic nose). Simultaneously, the progress of the enzymatic reaction was determined by analysis of reducing sugars. The release of flavor into the aqueous phase followed a diffusion/relaxation kinetic, whereas the headspace analysis showed an increase in the aroma intensity according to the raise of reducing sugars concentration in solution. Furthermore, using the Unfolded Cluster Analysis methodology was possible to accurately discriminate the samples corresponding to each of the assayed hydrolysis times. The joint detection of the flavor in the condensed phase and in the headspace in equilibrium compared with the degree of starch hydrolysis provides an overall analytical painting of a daily food intake process.