Influence of amylose-flavor complexation on build-up and breakdown of starch structures in aqueous food model systems

Starch, in particular the linear amylose, is able to form inclusion complexes with a wide variety of flavor compounds. Build-up and breakdown of starch/flavor structures in aqueous food model systems were followed with iodometric titration, oscillatory measurements, light microscopy and differential scanning calorimetry (DSC). Amylose-flavor complexation promotes gelation and spherulitic crystallization in simple starch dispersions as well as in complex food systems including milk proteins and sugars. Crystalline starch/flavor spherulites and amylose-flavor complexes are very slowly attacked by α-amylase in mouth while fast breakdown of amylose-flavor complexes becomes possible in the gastrointestinal tract. It is concluded that starch/flavor interactions influence the sensory properties of starch based food systems in particular texture quality and flavor release. Amylose-flavor complexation might be an encapsulation principle for food where a controlled flavor release is desired.