Linear and non-linear rheological properties of water–ethanol hybrid pectin gels for aroma enhancement

Abstract

Whereas water–ethanol hybrid gels present an opportunity to realize aroma enhancement, translating hypothesis into practice is limited by poorly defined viscoelastic characteristics of those gels. In this work, the linear and non-linear rheological properties of water–ethanol hybrid pectin gels (WEPGs) were studied. Those WEPGs are physical gels in nature and the WEPG of 28.6% v/v ethanol differs basically from those of higher ethanol concentrations in the gel strength, resistance to deformation and non-linear properties. The retention of isopentyl acetate of WEPGs is dramatically improved by increasing the ethanol concentration to 33.3% v/v in the co-solvent system, but it is not further improved at 37.5% v/v. The cluster analysis reveals strong positive correlations between the isopentyl acetate release concentration and v3/v1 and absolute value of S/T ratio under 100% strain, suggesting the non-linear rheological responses of WEPGs have to be taken into account for which the enhancement of aroma is desired.

Keywords

• Pectin
• Ethanol
• Gel
• Rheology
• Large amplitude oscillatory shear
• Aroma release