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Analysis of Strawberry Volatiles in Different Hydrocolloids and Different

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Analysis of Strawberry Volatiles in Different Hydrocolloids and Different Analysis of strawberry volatiles in different hydrocolloids and different conditions using Selected Ion Flow Tube – Mass Spectrometry THESIS Presented in Partial Fulfillment of the Requirements for the Degree Master of Science in the Graduate School of the Ohio State University By Yachen Zhang Graduate Program in Food Science and Technology The Ohio State University 2016 Master's Examination Committee: Dr. Sheryl Barringer, Advisor Dr. Dennis Heldman Dr. Christopher Simons © Copyright by Yachen Zhang 2016 i ABSTRACT 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 ii 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. iii Practical Application Strawberry gummy candy is very popular. Different recipes can influence the volatile release. The results of this study could be applied to obtain the best flavor release of strawberry flavored candies, or to further research on how hydrocolloids react with strawberry flavors. Pectin, starch, and gelatin have different influence on flavor and texture. Companies can choose different ingredients to make suitable gummy candies based on consumer needs. Gelatin can improve the texture of gummy candies, but it released the lower amount of volatiles than pectin or starch. Pectin has good flavor release and tastes better than starch. Due to this reason, pectin is the most ideal hydrocolloid to use in the confectionary industry to create gummy candy. Sucrose is another important ingredient in the making of gummy candies, but adding more than 55g of sucrose did not have any significance on the amount of volatiles released. Decreasing pH decreased volatiles release. This research demonstrated how physical and chemical properties of hydrocolloids could be related to strawberry volatiles release. The best condition recommended from this study is 5g pectin with 74g sugar in pH 3.65, which achieved the largest strawberry volatile release. iv Dedicated to my family and friends v ACKNOWLEDGEMENTS Firstly, I would like to thank my parents Dan Lu and Desheng Zhang to support me to go abroad to study. I really appreciated what they did for me. I also want to thank my husband, Mark Umpenhour, he always encourages me to try something new. He gave me a family in America. My baby brother, Kevin Lu brought a lot of fun to my family. My friends, Xiaohu Hu, Hao Wang, Congcong Zhang and Xuequn Ren, they are my best friend in the food science and technology department at OSU. They gave me a lot of guides and suggestions about my study. Second, I would like to thank my advisor Dr. Sheryl Barringer. She is a super nice person to her students. Because of her, I had an opportunity to come to U.S.A. to study. I learnt a lot from her, it is not just from the course she taught but also how to finish an assignment efficiently and how to solve problems from different sides. Meanwhile, she taught me how to think and how to write a scientific paper. I want to say thank you to my committee members Dr. Heldman, Dennis, Dr. Simons, Christopher. They supported and guided me about my research. I also thank the food science and technology department at OSU, including all professors, staff and students. I met a lot of friends here, and they help me to get through many difficulties. vi VITA JULY 1991 .......................................................................................... BORN, BEIJING, CHINA SEPTEMBER 2006 ................................................................ BEIJING N0.41 HIGH SCHOOL September 2009 ..................................... B.S. Food Quality and Safety, Jinan University FIELDS OF STUDY Major Field: Food Science and Technology vii Table of Contents ABSTRACT ...................................................................................................................... II PRACTICAL APPLICATION ...................................................................................... IV ACKNOWLEDGEMENTS ........................................................................................... VI VITA .............................................................................................................................. VII FIELDS OF STUDY ..................................................................................................... VII TABLE OF CONTENTS ............................................................................................ VIII LIST OF TABLES ........................................................................................................... X LIST OF FIGURES ........................................................................................................ XI CHAPTER 1: INTRODUCTION .................................................................................... 1 CHAPTER 2: LITERATURE REVIEW ....................................................................... 4 2.1 STRAWBERRY AND STRAWBERRY FLAVOR ................................................................. 4 2.1.1 STRAWBERRY CHEMISTRY ...................................................................................... 5 2.1.2 BIOSYNTHESIS OF STRAWBERRY VOLATILES .......................................................... 7 2.1.3 FORMATION OF ESTERS FROM ALDEHYDE VIA ALCOHOL ....................................... 8 2.2. THE INTRODUCTION OF PECTIN, GELATIN AND STARCH ............................................ 11 2.2.1 PECTIN .................................................................................................................. 11 2.2.2 GELATIN ................................................................................................................ 12 2.2.3 STARCH ................................................................................................................. 12 2.3. THE EFFECTS OF DIFFERENT HYDROCOLLOIDS ON FLAVOR RELEASE ....................... 13 2.3.1 CHEMICAL BINDING ............................................................................................... 13 2.3.2 PHYSICAL ENTRAPMENT ........................................................................................ 15 2.3.3 THE EFFECT OF TEXTURE ON FLAVOR RELEASE ...................................................... 18 2.4 THE EFFECTS OF CHANGING HYDROCOLLOID CONCENTRATION ON FLAVOR RELEASE 21 2.5 THE EFFECTS OF DIFFERENT AMOUNT OF SUGAR ON FLAVOR RELEASE ..................... 23 2.6 THE EFFECTS OF DIFFERENT ACIDITY ON FLAVOR RELEASE ...................................... 25 2.7 THE EFFECTS OF SALIVA ON FLAVOR RELEASE .......................................................... 26 2.8 SELECTED ION FLOW TUBE – MASS SPECTROMETRY (SIFT-MS) ............................ 28 viii 2.8.1 PRINCIPLES OF SIFT-MS ....................................................................................... 28 2.8.2 MOUTHSPACE ........................................................................................................ 29 CHAPTER 3: MATERIALS AND METHODS .......................................................... 31 3.1 MATERIALS .............................................................................................................. 31 3.2 GEL PREPARATION ...................................................................................................
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