Response Surface Methodology Guided Release of Two Acetate Volatiles From an Oil-in-Water Emulsion
Document Type Article
Journal of Culinary Science and Technology, 2012
The optimisation of the volatile release of two commonly used flavour compounds (Isoamyl acetate and Furfuryl acetate) from a food emulsion model system was evaluated using Response Surface Methodology (RSM). 27 random order settings were established using a Central Composite Faced Centered experimental design (CCF). The main and combined effects of four independent variables; concentration of Isoamyl acetate (50-90 ppm), Furfuryl acetate (20-30 ppm), salt (NaCl) (0.1-2 %) and pH (5-7) on the responses were examined. The main objective of the present study was to determine the optimal concentration level of the four variables leading to optimal release of the volatile compounds. Quantitative measurements were conducted using solid-phase microextraction (SPME) coupled with gas chromatography mass spectrometry (GC-MS). Salt concentration and Isoamyl acetate concentration were found to have significant positive effects (p 0.001) on the release of Isoamyl acetate. The optimisation procedure indicated that the optimal conditions leading to the desirable volatile release was Isoamyl acetate 90 ppm, Furfuryl acetate 30 ppm, salt 2 % w/v and pH 6.0176. The findings of this study can enable chefs and food manufacturers to optimise conditions for maximum flavour release from food emulsion products.