This work aims for the development of a tool for studying the interaction between aroma compounds and food ingredients such as starch.  Reversed flow gas chromatography, a sub-technique of inverse gas chromatography was applied and the interaction between limonene and starch from different origin (potato, corn, rice and wheat) was used.  Using appropriate mathetmatical analysis, physiochemical parameters like rate constants for adsorption k1, surface reaction k2, and surface diffusion coefficients Dy were calculated for the interaction between limonene and starch and the influence of the different starch granules from potato, corn, rice and wheat was investigated.  Diffiusion coefficients of limonene vapours in the helium at various temperatures were calculated.  These are in accordance with those calculated theoretically.  For rice and potato, k1 remains almost constant while for corn and wheat, a minimum value at 60�C was observed because of the glass transition of starch.  For rice, potato and corn, k2 increases slowly with the temperature.  A reaction between limonene and wheat starch seems to take place at high temperatures.  This is in agreement with the corresponding k1 values, because at high temperatures is almost constant and very low, indicating no adsorption of limonene.  Although the temperature increment should induce the granule swelling, and limiting the void space, the thermal agitation seems to be the prevalent factor affecting the surface diffusion of limonene and an increment of Dy values with the temperature was observed.

Study of the interactions between limonene and starch from various origins using reversed-flow gas chromatography techniques

244th National Meeting (2012)

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