Journal
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Volume 83, Issue 11, Pages 1124-1133Publisher
WILEY
DOI: 10.1002/jsfa.1513
Keywords
emulsion; mouth conditions; real time; dynamic flavour release; critical micelle concentration; modelling
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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. (C) 2003 Society of Chemical Industry.
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