Effect of texture and microstructure on flavour retention and release

A review is given of the effects of texture and (micro)structure on the retention of aroma compounds during processing and storage and on the aroma release and perception during consumption. Examples are given of the effect of viscosity on flavour retention in model systems and during fluid bed drying. Further, there are examples of the effect of product inhomogeneity on flavour retention and release, covering the retention of volatiles during hard candy manufacturing and the entrapment of the volatile compounds in the lipid and hydrophilic phase during baking of crackers. Examples of the effect of encapsulation on flavour retention are also given with special attention being paid to the effect of capsule structure. Texture and microstructure have less influence on the flavour release during consumption, because the microenviromnent of the flavour compounds is broken down to a consistency that is suitable to be swallowed. Nevertheless, here too examples can be given that show the effect of texture and microstructure on the release of liquid and encapsulated flavourings. (C) 2003 Elsevier Ltd. All rights reserved.