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Influence of oil-in-water emulsion characteristics on initial dynamic flavour release

✍ Scribed by Swen Rabe; Ulrich Krings; Ralf G Berger

Publisher
John Wiley and Sons
Year
2003
Tongue
English
Weight
159 KB
Volume
83
Category
Article
ISSN
0022-5142

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✦ Synopsis

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. Copyright Β© 2003 Society of Chemical Industry

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