The investigation of release of hydrophilic and lypophilic aroma compounds used in margarin emulsions containing different fat ratio and their effect on flavour

In the first stage of this study Headspace-Solid Phase Microextraction conditions of the volatile compounds of the butter aroma added margarine were optimized. For this purpose, Response Surface Methodology and Box-Behnken design was used. In this method fiber type, extraction temperature and extraction time was assigned as independent variables. Two responses were used, total volatile compound area and number of volatile compounds. Total volatile compound area and number of volatile compounds was maximized for optimisation response. As result of Headspace-Solid Phase Microextraction-Gas Chromatography-Mass Spectrometer analysis it was determined that fiber type, extraction temperature, extraction time showed linear effect and extraction temperature, extraction time showed quadratic effect on total volatile compound area, on the other hand interaction effect was not determined. Extraction temperature, extraction time showed linear effect and extraction temperature showed quadratic effect on number of the volatile compounds, although fiber type did not show any linear effect and interaction on the number of the volatile compounds. Optimum extraction conditions for butter aroma added margarine was provided with DVB/CAR/PDMS fiber, at 47.54°C and 33.63 minutes duration. In the second stage, model margarines containing hydrophilic or lipophilic butter flavour were produced. In model margarines produced by adding hydrophilic butter flavour 2,3-butanedione, butanoic acid ethyl ester, butyric acid and vanillin volatile compounds were detected. In model margarines containing lipophilic butter flavour 2,3-butanedione, 2-heptanone, 2-nonanone, 2-undecanone, butanoic acid, hexanoic acid and δ-decalactone volatile compounds were determined. With the increase in fat content the release of 2,3-butanedione, butanoic acid increased, on the other hand the release of butanoic acid ethyl esters and vanillin, decreased in model margarines containing hydrophilic butter flavour. It was found that in model margarines containing lipophilic butter flavour the release of 2,3-butanedione and butanoic acid increased with increasing fat content but the release of 2-heptanone, 2-nonanone, 2-undecanone, hexanoic acid and δ-decalactone was lower in model margarines with high fat content. It was determined that the release of butanoic acid ethyl ester, 2-nonanone, 2-undecanone, hexanoic acid and δ-decalactone decreased with increasing emulsifier usage. In model margarines containing hydrophilic butter flavour fruity smell, fruity taste and vanilla smell were intensely perceived characters. These properties were perceived more intensely in low fat margarines. In model margarines with lipophilic butter flavour, butter smell, butter taste, cheese smell and cheese taste were intensely perceived characters and they were perceived more intensely in margarines with high fat content. Cluster Analysis and Principal Component Analysis were applied by using volatile components and sensory properties of model margarines containing hydrophilic and lipophilic butter flavour. According to the volatile components, margarines containing hydrophilic butter aroma formed one group and margarines containing lipophilic butter aroma formed a separate group. According to the sensory properties, the products containing hydrophilic and lipophilic butter aroma constituted two main groups. As a result of the study, the optimum extraction conditions of the butter aroma used margarine were determined. It was found that the volatile compound release and the sensory properties of the margarine could be altered depending on the structure of the margarine and flavourings.