Effect of Arabic gum, xanthan gum and orange oil on flavor release from diluted orange beverage emulsion
The influence of main emulsion components namely Arabic gum (13–20% w/w), xanthan gum (0.3–0.20% w/w) and orange oil (10–14% w/w) on semi-quantitative headspace analysis of target volatile flavor compounds released from a model orange beverage (diluted orange beverage emulsion) was evaluated by usin...
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| Language: | English English |
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Copyright © 2005 Elsevier Ltd
2008
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| Online Access: | http://psasir.upm.edu.my/id/eprint/7166/ http://psasir.upm.edu.my/id/eprint/7166/1/Effect%20of%20Arabic%20gum%2C%20xanthan%20gum%20and%20orange%20oil%20on%20flavor%20release%20from%20diluted%20orange%20beverage%20emulsion.pdf |
| _version_ | 1848840520340602880 |
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| author | Mirhosseini, Seyed Hamed Tan, Chin Ping Sheikh Abdul Hamid, Nazimah Yusof, Salmah |
| author_facet | Mirhosseini, Seyed Hamed Tan, Chin Ping Sheikh Abdul Hamid, Nazimah Yusof, Salmah |
| author_sort | Mirhosseini, Seyed Hamed |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | The influence of main emulsion components namely Arabic gum (13–20% w/w), xanthan gum (0.3–0.20% w/w) and orange oil (10–14% w/w) on semi-quantitative headspace analysis of target volatile flavor compounds released from a model orange beverage (diluted orange beverage emulsion) was evaluated by using a three-factor circumscribed central composite design (CCCD). For optimization procedure, the peak area of 13 volatile flavor compounds (i.e. ethyl acetate, α-pinene, ethyl butyrate, β-pinene, 3-carene, myrcene, limonene, γ-terpinene, octanal, decanal, linalool, neral and geranial) were considered as response variables. The response surface analysis exhibited that the significant (p < 0.05) second-order polynomial regression equations were successfully fitted for all response variables except for ethyl butyrate. A satisfactory coefficient of determination (R2) ranged from 0.831 to 0.969 (>0.8) was obtained for the response variables studied. No significant (p > 0.05) lack of fit was indicated for the reduced models except for the models fitted for limonene and linalool. This observation confirmed an accurate fitness of the reduced response surface models to the experimental data. The multiple response optimizations indicated that an orange beverage emulsion containing 15.87% (w/w) Arabic gum, 0.5% (w/w) xanthan gum and 10% (w/w) orange oil was predicted to provide the minimum overall flavor release.
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| first_indexed | 2025-11-15T07:28:39Z |
| format | Article |
| id | upm-7166 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English English |
| last_indexed | 2025-11-15T07:28:39Z |
| publishDate | 2008 |
| publisher | Copyright © 2005 Elsevier Ltd |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-71662015-10-23T08:03:47Z http://psasir.upm.edu.my/id/eprint/7166/ Effect of Arabic gum, xanthan gum and orange oil on flavor release from diluted orange beverage emulsion Mirhosseini, Seyed Hamed Tan, Chin Ping Sheikh Abdul Hamid, Nazimah Yusof, Salmah The influence of main emulsion components namely Arabic gum (13–20% w/w), xanthan gum (0.3–0.20% w/w) and orange oil (10–14% w/w) on semi-quantitative headspace analysis of target volatile flavor compounds released from a model orange beverage (diluted orange beverage emulsion) was evaluated by using a three-factor circumscribed central composite design (CCCD). For optimization procedure, the peak area of 13 volatile flavor compounds (i.e. ethyl acetate, α-pinene, ethyl butyrate, β-pinene, 3-carene, myrcene, limonene, γ-terpinene, octanal, decanal, linalool, neral and geranial) were considered as response variables. The response surface analysis exhibited that the significant (p < 0.05) second-order polynomial regression equations were successfully fitted for all response variables except for ethyl butyrate. A satisfactory coefficient of determination (R2) ranged from 0.831 to 0.969 (>0.8) was obtained for the response variables studied. No significant (p > 0.05) lack of fit was indicated for the reduced models except for the models fitted for limonene and linalool. This observation confirmed an accurate fitness of the reduced response surface models to the experimental data. The multiple response optimizations indicated that an orange beverage emulsion containing 15.87% (w/w) Arabic gum, 0.5% (w/w) xanthan gum and 10% (w/w) orange oil was predicted to provide the minimum overall flavor release. Copyright © 2005 Elsevier Ltd 2008 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/7166/1/Effect%20of%20Arabic%20gum%2C%20xanthan%20gum%20and%20orange%20oil%20on%20flavor%20release%20from%20diluted%20orange%20beverage%20emulsion.pdf Mirhosseini, Seyed Hamed and Tan, Chin Ping and Sheikh Abdul Hamid, Nazimah and Yusof, Salmah (2008) Effect of Arabic gum, xanthan gum and orange oil on flavor release from diluted orange beverage emulsion. Food Chemistry, 107 (3). pp. 1161-1172. ISSN 0308-8146 http://dx.doi.org/10.1016/j.foodchem.2007.09.043 10.1016/j.foodchem.2007.09.043 English |
| spellingShingle | Mirhosseini, Seyed Hamed Tan, Chin Ping Sheikh Abdul Hamid, Nazimah Yusof, Salmah Effect of Arabic gum, xanthan gum and orange oil on flavor release from diluted orange beverage emulsion |
| title | Effect of Arabic gum, xanthan gum and orange oil on flavor release from diluted orange beverage emulsion |
| title_full | Effect of Arabic gum, xanthan gum and orange oil on flavor release from diluted orange beverage emulsion |
| title_fullStr | Effect of Arabic gum, xanthan gum and orange oil on flavor release from diluted orange beverage emulsion |
| title_full_unstemmed | Effect of Arabic gum, xanthan gum and orange oil on flavor release from diluted orange beverage emulsion |
| title_short | Effect of Arabic gum, xanthan gum and orange oil on flavor release from diluted orange beverage emulsion |
| title_sort | effect of arabic gum, xanthan gum and orange oil on flavor release from diluted orange beverage emulsion |
| url | http://psasir.upm.edu.my/id/eprint/7166/ http://psasir.upm.edu.my/id/eprint/7166/ http://psasir.upm.edu.my/id/eprint/7166/ http://psasir.upm.edu.my/id/eprint/7166/1/Effect%20of%20Arabic%20gum%2C%20xanthan%20gum%20and%20orange%20oil%20on%20flavor%20release%20from%20diluted%20orange%20beverage%20emulsion.pdf |