Influence of carbonation on aroma release from liquid systems using an artificial throat and a proton transfer reaction–mass spectrometric technique (PTR–MS)

Abstract

Abstract To determine whether carbonation affects aroma release from liquid systems, carbonated and non‐carbonated flavoured model systems were prepared and volatile release was determined under static (equilibrium) and dynamic conditions. A model flavour system was added as a single compound or as a mixture of the six aroma compounds used in this study. Volatile release under dynamic conditions involved using a home‐made device simulating an artificial throat, coupled to a proton transfer mass spectrometer (PTR–MS). The results showed that carbonation increased the release of most of the aroma compounds in both static and in dynamic testing conditions. The extent of this effect depended, however, on the physicochemical characteristics of the aroma compounds (the most volatile and most hydrophobic compounds were affected more). Release was also increased if the aroma compounds were added as a mixture rather than as individual compounds. CO 2 appears to be a key factor responsible for the enhanced release of flavourings from carbonated liquid systems. Copyright © 2009 John Wiley & Sons, Ltd.