45C-27 |
The effect of molecular interactions on aroma release in hard candy |
A. L. SCHOBER and D. G. PETERSON. Dept. of Food Science, Pennsylvania State Univ., 215 Borland Lab., University Park, PA 16802-2504 Hard candy serves as a unique model system for the study of aroma release with its simplistic composition and relatively high abundance of flavor (aroma and non-volatile compounds). Due to the sugar glass matrix of hard candy, the flavor exists in pocket-like cavities (dispersion) and is extremely limited in mobility. It is proposed that the compartmentalization of flavor compounds in hard candy results in significant interactions among the flavor compounds and flavor solvents (i.e. propylene glycol) which influence the kinetics of flavor release and subsequent perception. The objective of this study was to determine whether the release kinetics of aroma compounds from hard candy is affected by aroma compound-compound and aroma-flavor solvent interactions. A model mouth interfaced to an Atmospheric Pressure Chemical Ionization-Mass Spectrometer (APCI-MS) was used for analysis of the release of aroma compounds from a model aqueous system. Breath-by-breath analysis (in vivo) was also conducted (via APCI-MS) with hard candy samples. The time-release profiles for two aroma compounds, menthol and eucalyptus (1,8-cineol), were collected for both analyses. The flavor solvents studied were propylene glycol and miglyol. The time-release profiles from the model aqueous system were dramatically altered by aroma compound-compound and aroma-flavor solvent interactions. The eucalyptus release profile was reduced when mixed with menthol, while the release profile of menthol was enhanced when mixed with propylene glycol (in comparison to when mixed with eucalyptus). Similar trends in the aroma release profiles were reported with the breath-by-breath analysis from hard candy. This work indicated that the release kinetics of aroma compounds in hard candy is, in part, influenced by aroma compound-compound and aroma-flavor solvent interactions. Therefore, these interactions can serve as an important parameter for controlled release of aroma compounds in hard candy.
Session 45C, Food Chemistry: Flavor and aroma chemistry
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