Aroma in foodstuffs is either natural or added by using aroma compounds which interact with food's ingredients. Starch granules may be bonded with aroma compounds or encapsulate them in bulk, a fact that can lead to a gradually release of the aroma compounds and thus affect the organoleptic characteristics of food.This work aims to the development of a tool for the determination of physicochemical parameters for the interaction between aroma compounds and starch granules. Our approach consisted in the study of the stationary phase as the material of interest in gas chromatography. This technique known as reversed flow gas chromatography, has been applied to measure the adsorption entropy over time, when aroma compound vapors is adsorbed on the surface of starch granules form different origin (potato, corn, rice and wheat) at different temperatures. In contrast to other inverse gas chromatographic methods, the present method operates over a wide range of surface coverage taking into account not only the adsorbate�adsorbent interaction, but also the adsorbate�adsorbate interaction.One of the most interesting observations is the fact that the interaction of aroma compounds is depending on the different origin of starch granules. This can be used as tool either for surface characterization of different type of starch or for the selection of the appropriate type of starch in order to achieve the best possible connection and release of aroma compounds from the food.Reference N. Katsanos, G. Karaiskakis, Time-Resolved Inverse gas chromatography and its applications, HNB Publishing, 2004, 72-141.Acknowledgment This research has been co-?nanced by the European Union (European Social Fund � ESF) and Greek national funds through the Operational Program 'Education and Lifelong Learning' of the National Strategic Reference Framework (NSRF) - Research Funding Program: ARCHIMEDES III. Investing in knowledge society through the European Social Fund

Determination of physicochemical parameters for the interaction between aroma compounds and starch granules

248th National Meeting (2014)

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