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The effect of prime emulsion components as a function of equilibrium headspace concentration of soursop flavor compounds

Cheong KW 1 , Tan CP 2 , Mirhosseini H 2 , Joanne-Kam WY 3 , Sheikh Abdul Hamid N 4 , Osman A 5 Show all authors , Basri M 6

Affiliations 

  • 1 Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400, Serdang, Selangor, Malaysia ; Department of Pharmaceutical Chemistry, School of Pharmacy, International Medical University, No. 126, Jalan Jalil Perkasa 19, Bukit Jalil, 57000 Kuala Lumpur, Malaysia
  • 2 Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400, Serdang, Selangor, Malaysia
  • 3 Flavor Inn Corporation Sdn. Bhd., No. 6, Jalan Anggerik Mokara 31/54, Kota Kemuning, Seksyen 31, 40460 Shah Alam, Selangor, Malaysia
  • 4 School of Applied Sciences, AUT University, 34 St. Paul Street, Auckland, New Zealand
  • 5 Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia
  • 6 Department of Chemistry, Faculty of Science, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia
Chem Cent J, 2014;8:23.
PMID: 24708894 DOI: 10.1186/1752-153X-8-23

Abstract

BACKGROUND: Perceptions of food products start when flavor compounds are released from foods, transported and appropriate senses in the oral and nose are triggered. However, the long-term stability of flavor compounds in food product has been a major concern in the food industry due to the complex interactions between key food ingredients (e.g., polysaccharides and proteins). Hence, this study was conducted to formulate emulsion-based beverage using natural food emulsifiers and to understand the interactions between emulsion compositions and flavor compounds.

RESULTS: The influences of modified starch (x 1 ), whey protein isolate (x 2 ), soursop flavor oil (x 3 ) and deionized water (x 4 ) on the equilibrium headspace concentration of soursop volatile flavor compounds were evaluated using a four-component with constrained extreme vertices mixture design. The results indicated that the equilibrium headspace concentration of soursop flavor compounds were significantly (p 

* Title and MeSH Headings from MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine.

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