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Analysis of strawberry volatiles in different hydrocolloids and different conditions using Selected Ion Flow Tube – Mass Spectrometry

Zhang, Yachen, Zhang
http://rave.ohiolink.edu/etdc/view?acc_num=osu1462280966

Abstract Details

2016, Master of Science, Ohio State University, Food Science and Technology.
Hydrocolloids and additives in gummy candies bind flavors, thus it is important to know how these additives affect flavor release. Selected Ion Flow Tube- Mass Spectrometry (SIFT-MS) was used to perform static headspace and mouthspace tests. The release of strawberry flavor in different hydrocolloids (gelatin, pectin, and starch) and conditions were analyzed. The factors that were considered were the type of hydrocolloid (gelatin, pectin, and starch), the concentration of the pectin (0, 2, 3, 5 g), sugar content (0, 55, 64, 74g), and acidity (pH 3.86, 3.65, 3.55, 3.47). Volatile release into the headspace of the samples containing no hydrocolloids was significantly higher than samples that contained hydrocolloids. The type of hydrocolloid significantly affected volatile compound concentration released into the headspace. Volatile levels in pectin and starch were lower than when no hydrocolloid was present, but they were not significant different with each other. Gelatin had the lowest volatile concentrations released into the headspace for most compounds. Increasing pectin decreased volatiles release compared to no hydrocolloids present. When the pectin content was further increased from 2g to 5g, most of volatiles had no significant difference. It may be because of the plateau value being reached or the amount pectin added was not sensitive enough to influence further volatile release. Sugar had the greatest effect on volatile release. Increasing sugar content from 0g to 55g caused the amount of volatiles released to drop significantly. This may be due to sugar-water interactions; however, further increasing sugar from 55g to 74g produced no significant difference in the amount of volatiles released. This may be because the amount of volatiles reached a maximum release above certain amount of sugar. pH 3.86 had the greatest volatile release for most volatiles, in part because pectin didn’t form a gel at that pH. A high concentration of citric acid (from pH 3.65 to 3.47) decreased the release of volatiles. A reason for this may be because large amounts of the dissociated forms were present to interact with volatile compounds as pH was decreased. Hardness alone had no significant effect on flavor release. The mouthspace test yielded that the amount of volatiles being released from different types of hydrocolloid gummy gels did not experience a significant difference. Sensitivity of the mouthspace test might not be as sensitive as the headspace test, which lead to the differences being negligible.
Sheryl Barringer (Advisor)
Dennis Heldman (Committee Member)
Christopher Simons (Committee Member)
81 p.
Food Science
Strawberry flavor; Hydrocolloids; Pectin; Gelatin; Starch; Sugar; pH

Recommended Citations

Citations

  • Zhang, Zhang, Y. (2016). Analysis of strawberry volatiles in different hydrocolloids and different conditions using Selected Ion Flow Tube – Mass Spectrometry [Master's thesis, Ohio State University]. OhioLINK Electronic Theses and Dissertations Center. http://rave.ohiolink.edu/etdc/view?acc_num=osu1462280966

    APA Style (7th edition)

  • Zhang, Zhang, Yachen. Analysis of strawberry volatiles in different hydrocolloids and different conditions using Selected Ion Flow Tube – Mass Spectrometry. 2016. Ohio State University, Master's thesis. OhioLINK Electronic Theses and Dissertations Center, http://rave.ohiolink.edu/etdc/view?acc_num=osu1462280966.

    MLA Style (8th edition)

  • Zhang, Zhang, Yachen. "Analysis of strawberry volatiles in different hydrocolloids and different conditions using Selected Ion Flow Tube – Mass Spectrometry." Master's thesis, Ohio State University, 2016. http://rave.ohiolink.edu/etdc/view?acc_num=osu1462280966

    Chicago Manual of Style (17th edition)

osu1462280966
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© 2016, some rights reserved.Creative Commons License Analysis of strawberry volatiles in different hydrocolloids and different conditions using Selected Ion Flow Tube – Mass Spectrometry by Yachen Zhang Zhang is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License. Based on a work at etd.ohiolink.edu.
This open access ETD is published by The Ohio State University and OhioLINK.