Stabilization Effect of Potato Starch on Characteristic Flavor Compounds in Onion Sauce

Abstract The food industry is experiencing a substantial demand for transitioning to natural flavors. Nonetheless, the challenge lies in the inherent instability of most flavor molecules when removed from their original sources. Three representative flavor compounds, including dipropyl disulfide (DD), allyl mercaptan (AM), and dimethyl trisulfide (DT), are selected to form composites with potato starch (PS) to protect them from decomposition or transformation. Then, their physicochemical properties and microstructures are investigated using combined methods. PS can combine with these sulfides mainly through its amylose, and thioethers are more likely to interact with PS than mercaptan. All the composites have lower phase transition temperature and higher enthalpy values than PS, and PS‐AM exhibits the largest stability followed by PS‐DD and PS‐DT. The sulfides interact with PS by entering into the helical cavity of its amylose mainly through hydrophobic interaction and increase the long‐range ordered degree and short‐range ordered degree of the composites. DD, AM, and DT can form V‐type inclusion composites with PS, which reserves more DD and AM to delay flavor degradation and enhances the flavor stability of onion sauce. This study can provide valuable reference for the preservation of characteristic flavors of allium food products during thermal processing and storage.