Model Studies on the Influence of Matrix Type and Storage

J. Agric. Food Chem. 2007, 55, 421−425

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Model Studies on the Influence of Matrix Type and Storage Environment on the Stability of a Model Aroma Mixture during Storage SEGOLENE LECLERCQ,*,† GARY A. REINECCIUS,†

AND

CHRISTIAN MILO‡

Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Avenue, St. Paul, Minnesota 55108, and Nestle´ Product Technology Center Orbe, CH1350 Orbe, Switzerland

The objective of this study was to investigate the effect of oxygen in the storage atmosphere on the degradation of model compounds when present in water or a medium chain triglyceride (MCT) matrix. A model aroma compound mixture was prepared in oil (MCT) or water, and it was then stored under either an ambient air or argon atmosphere containing respectively ca. 20% and