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The effect of salts on the retention of ethyl butyrate by gellan gels

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dc.contributor.author Evageliou, V en
dc.contributor.author Mavragani, I en
dc.contributor.author Komaitis, M en
dc.date.accessioned 2014-06-06T06:52:13Z
dc.date.available 2014-06-06T06:52:13Z
dc.date.issued 2012 en
dc.identifier.issn 0268005X en
dc.identifier.uri http://dx.doi.org/10.1016/j.foodhyd.2011.05.002 en
dc.identifier.uri http://62.217.125.90/xmlui/handle/123456789/5907
dc.subject Aroma retention en
dc.subject Ethyl butyrate en
dc.subject Gellan en
dc.subject Headspace en
dc.subject Partition coefficient en
dc.subject Salts en
dc.title The effect of salts on the retention of ethyl butyrate by gellan gels en
heal.type journalArticle en
heal.identifier.primary 10.1016/j.foodhyd.2011.05.002 en
heal.publicationDate 2012 en
heal.abstract The effect of gellan gels with different texture on the retention of ethyl butyrate was investigated by Static Headspace Gas Chromatography. Calcium induced gels enriched with 400 ppm of the volatile showed not significantly different aroma release for calcium concentrations up to 40 mM, whereas higher concentrations exhibited greater partition coefficient values not significantly different from each other. Aroma release was not controlled by the mechanical properties when 1000 ppm of ethyl butyrate was added. When mixtures of calcium and potassium chloride, at a total molar concentration of 80 mM, were used to induce gelation, aroma release became greater with increasing calcium concentration in the mixtures. Moreover, elevated concentrations of the aroma compound (400-1000 ppm) added to gellan matrices, gelled by 10 mM calcium chloride, resulted in increased aroma release. For all samples, the percentage of retention was also calculated and both positive and negative values were determined. © 2011 Elsevier Ltd. en
heal.journalName Food Hydrocolloids en
dc.identifier.issue 1 en
dc.identifier.volume 26 en
dc.identifier.doi 10.1016/j.foodhyd.2011.05.002 en
dc.identifier.spage 144 en
dc.identifier.epage 148 en


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