Flavouring ratios and partition coefficients for isoamyl acetate in various starch-based food matrices

The present work deals with the physicochemical interactions between different starches and isoamyl acetate in a complex food matrix. Four different starches were tested: potato starch, corn starch, wavy corn starch, and crosslinked and stabilized waxy corn starch. The flavouring balance was established through flavour extractions with the Likens-Nickerson apparatus. Headspace analyses were performed to evaluate the intensity of interactions. The contribution of each ingredient was evaluated. Flavouring is more pronounced for the native starch based products than for the modified starch based products. No relation was found between the amylose content of the different starches and the flavouring ratio of the products. The flavouring molecule was located both in the aqueous phase and in the gel network. Depending on the starch used, the flavouring ratio and the apparent vapour/liquid partition coefficient were modified by sucrose and/or by milk.