Assessment of interactions between hydrocolloids and flavor compounds by sensory, headspace, and binding methodologies

Studies were performed to understand interactions between volatile flavor compounds and hydrocolloids. Sensory analysis of flavored solutions [1-octen-3-ol (mushroom), diallyl disulfide/ diallyl sulfide (garlic), and diacetyl (buttery)] showed that both the in-mouth overall and garlic flavors were greatest for mater, intermediate for 0.1% xanthan, and lowest for the 0.3% guar gum. This order corresponded to their viscosity at mouth shear rates. No significant differences were found for mushroom and buttery attributes. Equilibrium headspace analysis confirmed that xanthan and guar gum addition lowered flavor release, with the largest decreases found for the diallyl sulfides (50%). The occurrence of molecular interactions between xanthan (0.01%) and 1-octen-3-ol was investigated by exclusion chromatography. Weak reversible hydrogen bonding interactions were found with about one binding site per pentasaccharide repeating unit.