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Release of polyionizable compounds from submicrometer oil-in-water emulsions

✍ Scribed by Shawn Silvestri; Li Li Wu; Bill Bowser

Publisher
John Wiley and Sons
Year
1992
Tongue
English
Weight
597 KB
Volume
81
Category
Article
ISSN
0022-3549

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## 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 n