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Empty yeast cells are used as a new delivery system for flavor encapsulation. The flavor release mechanism from yeast cells is characterized using a series of analytical techniques, and limonene is used as a model representing a hydrophobic flavor. Furthermore, the thermal stability of the capsules was assessed. The characterization of the cell wall structure gives rise to the development of an empirical model explaining water adsorption as well as the desorption singularities observed on drying. The study of the rate of flavor release as a function of temperature and water uptake in the cell wall clearly demonstrated a particular behavior of the yeast cell wall permeability. Below a water activity around 0.7, no flavor release is permitted whereas release occurs above it. Surface analysis on dry or wet cells using atomic force microscopy is discussed.

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A model of flavor release from encapsulated flavor particles immersed in water has been developed that correlates well with experimental data. Flavor release from particles was determined by measuring both the quantities released from the particle to water and from water to air in the headspace. The model presented here predicts a very different release with time from the encapsulated flavor if the particle develops a hydrogel at the surface (swelling) compared to gradual erosion. Controlled heating showed more retention of flavor when the particle swells compared to a more rapid flavor release under conditions of particle erosion.