Cover Image

Principle component analysis of equilibrium headspace concentration of beverage emulsion as function of main emulsion components.

A three-factor central composite design (CCD) was used to study the effect of two hydrocolloids namely Arabic gum (7-13% w/w), xanthan gum (0.1-0.3% w/w) as well as orange oil (6-10% w/w) on the equilibrium headspace concentration of target flavor compounds released from the diluted beverage emulsio...

Full description

Saved in:
Bibliographic Details
Main Authors: Mirhosseini, Hamed, Tan, Chin Ping, Kostadinović, Sanja, Naghshineh, Mahsa
Format: Article
Language:English
English
Published: Wfl Publisher 2010
Online Access:http://psasir.upm.edu.my/id/eprint/16342/1/Principle%20component%20analysis%20of%20equilibrium%20headspace%20concentration%20of%20beverage%20emulsion%20as%20function%20of%20main%20emulsion%20components.pdf
http://psasir.upm.edu.my/id/eprint/16342/
http://www.isfae.org/scientficjournal/2010/issue2/abstracts/abstract24.php
Tags: Add Tag
No Tags, Be the first to tag this record!
id my.upm.eprints.16342
record_format eprints
spelling my.upm.eprints.163422015-10-21T07:30:22Z http://psasir.upm.edu.my/id/eprint/16342/ Principle component analysis of equilibrium headspace concentration of beverage emulsion as function of main emulsion components. Mirhosseini, Hamed Tan, Chin Ping Kostadinović, Sanja Naghshineh, Mahsa A three-factor central composite design (CCD) was used to study the effect of two hydrocolloids namely Arabic gum (7-13% w/w), xanthan gum (0.1-0.3% w/w) as well as orange oil (6-10% w/w) on the equilibrium headspace concentration of target flavor compounds released from the diluted beverage emulsion. Headspace solid phase microextraction (HS-SPME) coupled to gas chromatography (GC) equipped with Time-of-Flight Mass Spectrometer (TOFMS) was employed for the equilibrium headspace analysis of orange beverage emulsion. In qualitative analysis of cold pressed orange oil, 24 volatile flavor compounds were detected by using HS-SPME-GC-TOFMS. Among these volatile flavor compounds, 13 volatile compounds from different chemical classes namely monoterpene hydrocarbons (i.e. α-pinene, β-pinene, 3-carene, myrcene, limonene and γ- terpinene), esters (i.e. ethyl acetate and ethyl butyrate), alcohol (i.e. linalool) and aldehyde compounds (i.e. octanal, decanal, neral and geranial) were composed of >98% of total volatile flavor compounds. For equilibrium headspace analysis, the peak area of target volatile compounds was investigated as response variables. The significant (p < 0.05) second-order regression models with relatively high R2 (≥ 0.785) were fitted for explaining the equilibrium headspace concentration. Orange beverage emulsion containing 7% (w/w) Arabic gum, 0.24% (w/w) xanthan gum and 10% (w/w) orange oil was estimated to provide the highest concentration of equilibrium volatile headspace. Closeness between experimental and predicted equilibrium headspace concentrations indicated the adequacy of the response surface models fitted to the experimental data. Principle component analysis discriminated the beverage emulsions containing the same orange oil content but different contents of emulsifier fraction in different groups, thus indicating significant (p < 0.05) effect of emulsifier fraction on equilibrium headspace concentration of diluted beverage emulsion. Wfl Publisher 2010 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/16342/1/Principle%20component%20analysis%20of%20equilibrium%20headspace%20concentration%20of%20beverage%20emulsion%20as%20function%20of%20main%20emulsion%20components.pdf Mirhosseini, Hamed and Tan, Chin Ping and Kostadinović, Sanja and Naghshineh, Mahsa (2010) Principle component analysis of equilibrium headspace concentration of beverage emulsion as function of main emulsion components. Journal of Food, Agriculture and Environment, 8 (2). pp. 126-133. ISSN 1459-0255 http://www.isfae.org/scientficjournal/2010/issue2/abstracts/abstract24.php English
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
English
description A three-factor central composite design (CCD) was used to study the effect of two hydrocolloids namely Arabic gum (7-13% w/w), xanthan gum (0.1-0.3% w/w) as well as orange oil (6-10% w/w) on the equilibrium headspace concentration of target flavor compounds released from the diluted beverage emulsion. Headspace solid phase microextraction (HS-SPME) coupled to gas chromatography (GC) equipped with Time-of-Flight Mass Spectrometer (TOFMS) was employed for the equilibrium headspace analysis of orange beverage emulsion. In qualitative analysis of cold pressed orange oil, 24 volatile flavor compounds were detected by using HS-SPME-GC-TOFMS. Among these volatile flavor compounds, 13 volatile compounds from different chemical classes namely monoterpene hydrocarbons (i.e. α-pinene, β-pinene, 3-carene, myrcene, limonene and γ- terpinene), esters (i.e. ethyl acetate and ethyl butyrate), alcohol (i.e. linalool) and aldehyde compounds (i.e. octanal, decanal, neral and geranial) were composed of >98% of total volatile flavor compounds. For equilibrium headspace analysis, the peak area of target volatile compounds was investigated as response variables. The significant (p < 0.05) second-order regression models with relatively high R2 (≥ 0.785) were fitted for explaining the equilibrium headspace concentration. Orange beverage emulsion containing 7% (w/w) Arabic gum, 0.24% (w/w) xanthan gum and 10% (w/w) orange oil was estimated to provide the highest concentration of equilibrium volatile headspace. Closeness between experimental and predicted equilibrium headspace concentrations indicated the adequacy of the response surface models fitted to the experimental data. Principle component analysis discriminated the beverage emulsions containing the same orange oil content but different contents of emulsifier fraction in different groups, thus indicating significant (p < 0.05) effect of emulsifier fraction on equilibrium headspace concentration of diluted beverage emulsion.
format Article
author Mirhosseini, Hamed
Tan, Chin Ping
Kostadinović, Sanja
Naghshineh, Mahsa
spellingShingle Mirhosseini, Hamed
Tan, Chin Ping
Kostadinović, Sanja
Naghshineh, Mahsa
Principle component analysis of equilibrium headspace concentration of beverage emulsion as function of main emulsion components.
author_facet Mirhosseini, Hamed
Tan, Chin Ping
Kostadinović, Sanja
Naghshineh, Mahsa
author_sort Mirhosseini, Hamed
title Principle component analysis of equilibrium headspace concentration of beverage emulsion as function of main emulsion components.
title_short Principle component analysis of equilibrium headspace concentration of beverage emulsion as function of main emulsion components.
title_full Principle component analysis of equilibrium headspace concentration of beverage emulsion as function of main emulsion components.
title_fullStr Principle component analysis of equilibrium headspace concentration of beverage emulsion as function of main emulsion components.
title_full_unstemmed Principle component analysis of equilibrium headspace concentration of beverage emulsion as function of main emulsion components.
title_sort principle component analysis of equilibrium headspace concentration of beverage emulsion as function of main emulsion components.
publisher Wfl Publisher
publishDate 2010
url http://psasir.upm.edu.my/id/eprint/16342/1/Principle%20component%20analysis%20of%20equilibrium%20headspace%20concentration%20of%20beverage%20emulsion%20as%20function%20of%20main%20emulsion%20components.pdf
http://psasir.upm.edu.my/id/eprint/16342/
http://www.isfae.org/scientficjournal/2010/issue2/abstracts/abstract24.php
_version_ 1643826185699852288
score 13.211869

Similar Items