Formation of amylose complexes with C6-aroma compounds in starch dispersions and its impact on retention

Interactions between aroma compounds and starch matrices may increase the retention of aroma compounds. In particular, the linear amylose of starch, is able to form inclusion complexes with a wide variety of flavour compounds. tention of four C6 aroma compounds (hexanol, hexanal, trans-2-hexenal and 2-hexanone) in model starch dispersions was measured using the exponential dilution method. The complexing behaviour of these aroma compounds with amylose and two starch dispersions was studied by differential scanning calorimetry (DSC) and X-ray diffraction, to determine the relative importance of this factor. ility of hexanol and hexanal to induce a specific interaction with amylose is showed by both methods. This can explain their high retention in model starch dispersions. In contrast, the inability of 2-hexanone to interact with amylose explained its low level of retention.