Effect of high pressure on binding aroma compounds by maize starches with different amylose content

Hylon VII, waxy maize starch and their mixtures were subjected to high pressure treatment (650 MPa/9 min). To obtain starch-odorants products: (i) the pressurised and native starches were incubated with odorants; and (ii) the native starches mixed with odorants were treated under high pressure (650 MPa/9 min). The sorption capacity of odorants by investigated starches was studied using capillary gas chromatography.The sorption capacity of odorants by native starches was found to stronger depend on hydrophobicity and molecular structure of odorants rather than the starch botanical origin. The highest sorption was observed for polar hydrophobic compounds (hydrocarbons) and for aliphatic esters, whereas the lower one—for guaiacol and methyl anthranilate. The high pressure-treated Hylon VII demonstrated slight changes in melting enthalpy and degree of gelatinisation compared to other starches and it showed the highest sorption capacity of the majority of odorants. The treatment of a starch with odorant under 650 MPa for 9 min resulted in a diminished average sorption of the aroma compounds. However hexanol, guaiacol and methyl antrinilate, that were slightly or not sorbed by native and high pressure-treated starches, demonstrated the highest degree of binding with waxy starch and its mixtures under high pressure conditions.