Model studies on the influence of matrix type and storage environment on the stability of a model aroma mixture during storage

Segolene Leclercq, Gary A. Reineccius, Christian Milo

Research output: Contribution to journalArticlepeer-review

5 Scopus citations

Abstract

The objective of this study was to investigate the effect of oxygen in the storage atmosphere on the degradation of model compounds when present in water or a medium chain triglyceride (MCT) matrix. A model aroma compound mixture was prepared in oil (MCT) or water, and it was then stored under either an ambient air or argon atmosphere containing respectively ca. 20% and <0.5% residual oxygen. Samples were analyzed by SPME-GC/MS to determine the relative stability over time of different classes of aroma compounds. The low-oxygen atmosphere appeared to have a significant protective effect on sulfur compounds, aldehydes, and ketones in oil but a detrimental influence on pyrroles. Data showed little influence of the atmosphere for these compounds in water. In addition, the type of matrix had a significant effect (P < 0.05) on the stability of aldehydic, ester, and pyrrole compounds. These compounds were more stable in MCT than in water.

Original languageEnglish (US)
Pages (from-to)421-425
Number of pages5
JournalJournal of agricultural and food chemistry
Volume55
Issue number2
DOIs
StatePublished - Jan 24 2007

Keywords

  • Aroma stability
  • Matrix effects
  • Oxygen
  • SPME
  • Storage

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