The effects of sugars and pectin on flavour release from a fruit pastille model system

The influence of glucose and corn syrups (as glucose replacer) on flavour release and the sensory perception of three aroma compounds, 3-methyl-1-butanol, 2-phenyl ethanol, and ethyl phenyl glycidate, from fruit pastille model systems was investigated. Glucose, and corn syrups DE40 and DE60 were compared, with a constant level of sucrose in all matrices. Sensorily significant differences were shown between the flavour intensities of gels produced with the three sugar mixtures: sucrose+glucose, sucrose+glucose+corn syrups (DE40 or DE60). Equilibrium headspace analysis confirmed the sugar influence on the flavour release. Partition coefficients in pectin gels were significantly lower than those obtained in the corresponding sugar solutions. The gelation caused a decrease in flavour release. The presence of corn syrup DE40 in pastilles allowed less flavour release than from the sucrose+glucose gel.