Abstract
Properties of oil-in-water (O/W) emulsions affecting initial dynamic flavour release were studied in real time considering mouth conditions. Aroma molecules from different chemical classes at concentrations typically present in beverages were used. The emulsion droplet diameter showed no significant influence on the dynamic flavour release. No barrier properties of the emulsifier were found, as the flavour release from equilibrated emulsions flavoured via either the oil phase or the aqueous phase showed no significant difference. Emulsifier concentrations above the critical micelle concentration did not influence the release. Even though the chemical composition of the lipids had considerable influence on flavour release, phase transition during equilibration from the liquid to the solid state insignificantly affected the initial dynamic release process.
| Original language | English |
|---|---|
| Pages (from-to) | 1124-1133 |
| Number of pages | 10 |
| Journal | Journal of the Science of Food and Agriculture |
| Volume | 83 |
| Issue number | 11 |
| DOIs | |
| Publication status | Published - 1 Sept 2003 |
Keywords
- Critical micelle concentration
- Dynamic flavour release
- Emulsion
- Modelling
- Mouth conditions
- Real time
ASJC Scopus subject areas
- Biotechnology
- Food Science
- Agronomy and Crop Science
- Nutrition and Dietetics
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