Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.

Copyright © Wydawnictwo Akademii Rolniczej we Wroclawiu, ISSN 1505-0297

Bortnowska G. 2005. INFLUENCE OF OIL SUBSTITUTION BY INULIN ON THE HEADSPACE CONCENTRATIONS OF CARVONE AND LIMONENE RELEASED FROM CARAWAY PREPARATIONS, EJPAU 8(4), #80.
Available Online: http://www.ejpau.media.pl/volume8/issue4/abs-80.html

ABSTRACT

Effects of fat replacement by inulin on the release of carvone and limonene from a model mixture were studied in relation to the fat component concentration and the flavouring form used (natural caraway flavouring or crushed seeds of caraway, Carum carvi (L.)). The static headspace analysis applied to the model mixture showed the amounts of carvone and limonene, the major caraway seed volatile flavour compounds released from the model mixture, to be rapidly diminishing with increased oil content in the fat component, the effect being particularly noticeable within the 1 to 10%, concentration range, regardless of the flavouring form used. Replacement of the maximum of 30 and 50% of oil with inulin, i.e., 3 and 5% inulin concentration, respectively, in an oil – water mixture resulted in an almost unchanged amount of caraway flavour released to the model mixture headspace, compared to the inulin-free sample. It was only when 80% of oil were replaced by inulin that volatility of carvone and limonene was observed to increase, the increase averaging about 30% in those mixtures with 10% equivalent of fat component concentration, and showed a slight dependence on the flavouring form used. As shown by the sensory analysis, inulin replacing 80 and 100% of oil shifted the model mixture flavour, rendering the flavour of a substance inulin was derived from more perceptible, particularly in samples with 20 and 40% equivalent of fat component concentrations.

Key words: caraway flavouring, inulin, static headspace, odour intensity.

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Grażyna Bortnowska
Department of Food Technology,
West Pomeranian University of Technology, Szczecin, Poland
Papieża Pawła VI St. 3, 71-459 Szczecin, Poland
Phone: (091) 449 65 26
email: Grazyna.Bortnowska@zut.edu.pl

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Responses to this article, comments are invited and should be submitted within three months of the publication of the article. If accepted for publication, they will be published in the chapter headed 'Discussions' and hyperlinked to the article.

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