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Etude des transferts d'arômes encapsulés dans une matrice alimentaire type génoise

Abstract : This study deals with transfer of viennoiserie aroma encapsulated in a acacia gum - maltodextrines matrix and incorporated in a packaged sponge cake (plastic and treated-paper), under controlled storage conditions (temperature and relative humidity). The process of encapsulation used in this work is freeze-drying. The physicochemical properties of the volatiles molecules influence their retention in the matrix. Thus, the hydrophobic molecules with high molecular weight are more retained. The incorporation of capsules in the sponge cake matrix influences the physical properties of food matrix (color and texture) and supports the formation of a crust which acts as a barrier in the flavour transfer. It was noted that encapsulation contributed in retaining flavour compounds during the storage of packaged sponge cake. Also, the type of packaging can influence the loss of flavour in the headspace between sponge cake and packaging. Indeed, plastic packaging offers a better conservation of volatiles molecules compared to treated-papers
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Atmane Madene. Etude des transferts d'arômes encapsulés dans une matrice alimentaire type génoise. Alimentation et Nutrition. Institut National Polytechnique de Lorraine, 2006. Français. ⟨NNT : 2006INPL076N⟩. ⟨tel-01752771⟩

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