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Effect of Arabic gum, xanthan gum and orange oil on flavor release from diluted orange beverage emulsion

The influence of main emulsion components namely Arabic gum (13–20% w/w), xanthan gum (0.3–0.20% w/w) and orange oil (10–14% w/w) on semi-quantitative headspace analysis of target volatile flavor compounds released from a model orange beverage (diluted orange beverage emulsion) was evaluated by usin...

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Main Authors: Mirhosseini, Seyed Hamed, Tan, Chin Ping, Sheikh Abdul Hamid, Nazimah, Yusof, Salmah
Format: Article
Language:English
English
Published: Copyright © 2005 Elsevier Ltd 2008
Online Access:http://psasir.upm.edu.my/id/eprint/7166/1/Effect%20of%20Arabic%20gum%2C%20xanthan%20gum%20and%20orange%20oil%20on%20flavor%20release%20from%20diluted%20orange%20beverage%20emulsion.pdf
http://psasir.upm.edu.my/id/eprint/7166/
http://dx.doi.org/10.1016/j.foodchem.2007.09.043
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spelling my.upm.eprints.71662015-10-23T08:03:47Z http://psasir.upm.edu.my/id/eprint/7166/ Effect of Arabic gum, xanthan gum and orange oil on flavor release from diluted orange beverage emulsion Mirhosseini, Seyed Hamed Tan, Chin Ping Sheikh Abdul Hamid, Nazimah Yusof, Salmah The influence of main emulsion components namely Arabic gum (13–20% w/w), xanthan gum (0.3–0.20% w/w) and orange oil (10–14% w/w) on semi-quantitative headspace analysis of target volatile flavor compounds released from a model orange beverage (diluted orange beverage emulsion) was evaluated by using a three-factor circumscribed central composite design (CCCD). For optimization procedure, the peak area of 13 volatile flavor compounds (i.e. ethyl acetate, α-pinene, ethyl butyrate, β-pinene, 3-carene, myrcene, limonene, γ-terpinene, octanal, decanal, linalool, neral and geranial) were considered as response variables. The response surface analysis exhibited that the significant (p < 0.05) second-order polynomial regression equations were successfully fitted for all response variables except for ethyl butyrate. A satisfactory coefficient of determination (R2) ranged from 0.831 to 0.969 (>0.8) was obtained for the response variables studied. No significant (p > 0.05) lack of fit was indicated for the reduced models except for the models fitted for limonene and linalool. This observation confirmed an accurate fitness of the reduced response surface models to the experimental data. The multiple response optimizations indicated that an orange beverage emulsion containing 15.87% (w/w) Arabic gum, 0.5% (w/w) xanthan gum and 10% (w/w) orange oil was predicted to provide the minimum overall flavor release. Copyright © 2005 Elsevier Ltd 2008 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/7166/1/Effect%20of%20Arabic%20gum%2C%20xanthan%20gum%20and%20orange%20oil%20on%20flavor%20release%20from%20diluted%20orange%20beverage%20emulsion.pdf Mirhosseini, Seyed Hamed and Tan, Chin Ping and Sheikh Abdul Hamid, Nazimah and Yusof, Salmah (2008) Effect of Arabic gum, xanthan gum and orange oil on flavor release from diluted orange beverage emulsion. Food Chemistry, 107 (3). pp. 1161-1172. ISSN 0308-8146 http://dx.doi.org/10.1016/j.foodchem.2007.09.043 10.1016/j.foodchem.2007.09.043 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 The influence of main emulsion components namely Arabic gum (13–20% w/w), xanthan gum (0.3–0.20% w/w) and orange oil (10–14% w/w) on semi-quantitative headspace analysis of target volatile flavor compounds released from a model orange beverage (diluted orange beverage emulsion) was evaluated by using a three-factor circumscribed central composite design (CCCD). For optimization procedure, the peak area of 13 volatile flavor compounds (i.e. ethyl acetate, α-pinene, ethyl butyrate, β-pinene, 3-carene, myrcene, limonene, γ-terpinene, octanal, decanal, linalool, neral and geranial) were considered as response variables. The response surface analysis exhibited that the significant (p < 0.05) second-order polynomial regression equations were successfully fitted for all response variables except for ethyl butyrate. A satisfactory coefficient of determination (R2) ranged from 0.831 to 0.969 (>0.8) was obtained for the response variables studied. No significant (p > 0.05) lack of fit was indicated for the reduced models except for the models fitted for limonene and linalool. This observation confirmed an accurate fitness of the reduced response surface models to the experimental data. The multiple response optimizations indicated that an orange beverage emulsion containing 15.87% (w/w) Arabic gum, 0.5% (w/w) xanthan gum and 10% (w/w) orange oil was predicted to provide the minimum overall flavor release.
format Article
author Mirhosseini, Seyed Hamed
Tan, Chin Ping
Sheikh Abdul Hamid, Nazimah
Yusof, Salmah
spellingShingle Mirhosseini, Seyed Hamed
Tan, Chin Ping
Sheikh Abdul Hamid, Nazimah
Yusof, Salmah
Effect of Arabic gum, xanthan gum and orange oil on flavor release from diluted orange beverage emulsion
author_facet Mirhosseini, Seyed Hamed
Tan, Chin Ping
Sheikh Abdul Hamid, Nazimah
Yusof, Salmah
author_sort Mirhosseini, Seyed Hamed
title Effect of Arabic gum, xanthan gum and orange oil on flavor release from diluted orange beverage emulsion
title_short Effect of Arabic gum, xanthan gum and orange oil on flavor release from diluted orange beverage emulsion
title_full Effect of Arabic gum, xanthan gum and orange oil on flavor release from diluted orange beverage emulsion
title_fullStr Effect of Arabic gum, xanthan gum and orange oil on flavor release from diluted orange beverage emulsion
title_full_unstemmed Effect of Arabic gum, xanthan gum and orange oil on flavor release from diluted orange beverage emulsion
title_sort effect of arabic gum, xanthan gum and orange oil on flavor release from diluted orange beverage emulsion
publisher Copyright © 2005 Elsevier Ltd
publishDate 2008
url http://psasir.upm.edu.my/id/eprint/7166/1/Effect%20of%20Arabic%20gum%2C%20xanthan%20gum%20and%20orange%20oil%20on%20flavor%20release%20from%20diluted%20orange%20beverage%20emulsion.pdf
http://psasir.upm.edu.my/id/eprint/7166/
http://dx.doi.org/10.1016/j.foodchem.2007.09.043
_version_ 1643823642037977088
score 13.211869

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