Off-flavour masking of secondary lipid oxidation products by pea dextrin

• Published in: Food chemistry Vol. 169; pp. 492 - 498
• Main Authors: Böttcher, S., Steinhäuser, U., Drusch, S.
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 15-02-2015
• Subjects: 2-Hydroxypropyl-beta-cyclodextrin; Aldehydes; Alkadienes; beta-Cyclodextrins - chemistry; Cyclodextrin; Cyclodextrins - chemistry; Dextrins - chemistry; Emulsion; Emulsions - chemistry; Fatty Acids, Omega-3; Female; Flavoring Agents - analysis; Gas chromatography; Gas Chromatography-Mass Spectrometry; Humans; Hydrogen Peroxide - chemistry; Lipids - chemistry; Male; Oxidation-Reduction; Oxygen - chemistry; Pisum sativum - chemistry; Polysaccharides - chemistry; Sensory evaluation; Solid Phase Microextraction; Taste; Volatiles; Water - chemistry; Gas chromatography; Cyclodextrin; Emulsion; Volatiles; Sensory evaluation
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2014.05.006

•Pea dextrin efficiently masks propanal, 1-penten-3-one, hexanal and (E,E)-2,4-heptadienal.•Off-flavour in emulsions was significantly reduced by pea dextrin.•Masking properties of pea dextrin are similar to 2-hydroxypropyl-β-cyclodextrin.
The aim of the present study was to evaluate the off-flavour masking potential of pea dextrin (PD) in emulsions rich in ω-3 and ω-6-fatty acids in comparison with maltodextrin (MD) and 2-hydroxypropyl-β-cyclodextrin (HPBCD). After optimisation of the homogenisation procedure, stable emulsions were prepared and stored for up to eight weeks. The development of six secondary lipid oxidation products: propanal, 1-penten-3-one, 1-penten-3-ol, hexanal, (E,E)-2,4-heptadienal and (E,Z)-2,6-nonadienal, was monitored via headspace gas chromatography after solid-phase microextraction. Sensory evaluation of the emulsions was performed by a trained panel. PD already showed masking properties for propanal, 1-penten-3-one, hexanal and (E,E)-2,4-heptadienal during validation of the gas chromatographic analysis, but not for 1-penten-3-ol or (E,Z)-2,6-nonadienal. During storage, the course of lipid oxidation was similar in all emulsions as concluded from the hydroperoxide value. Results from the sensory evaluation confirmed a masking of rancid off-flavour. In conclusion, pea dextrin is suitable for masking off-flavour resulting from early stages of lipid oxidation.