Modulating aroma release of flavour oil emulsion based on mucoadhesive property of tannic acid

Flavour is a crucial sensory element that determines the consumers' preference for food and beverages. In this study, we determined the effects of complex gum arabic (GA) and tannic acid (TA) on the aroma release of flavour oil emulsions in vitro by simulating oral processing conditions. GA and TA were used to stabilize flavour oil emulsions. Visualization of in vitro retention using ex vivo porcine tongue, detection of aroma release in the model mouth, and sensory evaluation of flavour emulsions were performed to determine the effect of TA and GA. The results indicated that the retention of emulsions and the release of aroma compounds were modulated by TA and GA, which could be because of interactions that occurred between GA and TA in emulsions and mucins on the tongue. GA enhanced aroma release, whereas TA contributed to the retention or slow release of target aroma compounds.

Automated summary

This study aimed to investigate the effects of complex gum arabic and tannic acid on the aroma release of flavour oil emulsions. The results showed that gum arabic enhanced aroma release while tannic acid contributed to the retention or slow release of target aroma compounds.