Food flavour is important in appetite control. The effects of aroma and taste, independently or in combination, on appetite sensation and subsequent food intake, were studied. Twenty-six females (24 ± 4 years, 20.9 ± 1.9 kg⋅m−2) consumed, over 15 min period, one of four sample drinks as a preload, followed by an ad libitum consumption of a pasta meal (after 65 min). Sample drinks were: water (S1, 0 kcal), water with strawberry aroma (S2, 0 kcal), water with sucrose and citric acid (S3, 48 kcal) and water with strawberry aroma, sucrose and citric acid (S4, 48 kcal). Appetite sensation did not differ between the S1 (water), S2 (aroma) and S3 (taste) conditions. Compared with S1 (water), S2 (aroma) and S3 (taste), S4 (aroma + taste) suppressed hunger sensation over the 15 min sample drink consumption period (satiation) (p < 0.05). S4 (aroma + taste) further reduced hunger sensation (satiety) more than S1 at 5, 20 and 30 min after the drink was consumed (p < 0.05), more than S2 (aroma) at 5 and 20 min after the drink was consumed (p < 0.05), and more than S3 (taste) at 5 min after the drink was consumed (p < 0.05). Subsequent pasta energy intake did not vary between the sample drink conditions. S4 (aroma + taste) had the strongest perceived flavour. This study suggests that the combination of aroma and taste induced greater satiation and short-term satiety than the independent aroma or taste and water, potentially via increasing the perceived flavour intensity or by enhancing the perceived flavour quality and complexity as a result of aroma-taste cross-modal perception.

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This study investigated the changes in aroma composition and perception of sunflower oils induced by seed roasting using sensory‐oriented flavor analysis. Volatile compounds were extracted by solvent‐assisted flavor evaporation and headspace solid‐phase microextraction. Odorants were characterized by gas chromatography‐olfactometry‐mass spectrometry and aroma extract dilution analysis. The cold‐pressed and roasted sunflower oils contained 13 and 50 odorants, respectively, with the flavor dilution factors between 1 and 256. Fifty‐six odorants were newly identified in sunflower oils. Quantification of 26 important odorants by the external standard method revealed apparent changes induced by seed roasting in loss of terpenes, formation of Maillard reaction products, and the increase in lipid oxidation products. The most important odorants (odor active values, OAVs = 1–1857) in the cold‐pressed sunflower oil included α‐pinene (11,145 µg/kg), β‐pinene (4068 µg/kg), linalool (56 µg/kg), hexanal (541 µg/kg), octanal (125 µg/kg), α‐phellandrene (36 µg/kg), and (E)‐2‐octenal (69 µg/kg), contributing to the raw sunflower seed, woody, green, earthy, and sweet aromas of the oil. The most important contributors (OAVs = 1–884) to the roasted, smoky, and burnt aromas of the roasted sunflower oil were 2‐ and 3‐methylbutanal (6726 and 714 µg/kg), 2,6‐dimethylpyrazine (2329 µg/kg), 2,5‐dimethylpyrazine (12,228 µg/kg), 2,3‐dimethylpyrazine (238 µg/kg), 2,3‐pentanedione (1456 µg/kg), 2‐pentylfuran (1332 µg/kg), 2,3‐dimethyl‐5‐ethylpyrazine (213 µg/kg), and 1‐pentanol (693 µg/kg). Aroma recombination of the key odorants in odorless sunflower oil adequately mimicked the general aroma profiles of sunflower oils. This study provides an important foundation for understanding the relationship between oil processing and aroma molecules of sunflower oils. Practical Application The clear changes observed in the composition and concentrations of key aroma compounds explained the changes in sensory characteristics of sunflower seed oils induced by seed roasting on a molecular basis. Characterizing the key aroma‐active composition of sunflower oil and investigating its relationship with oil processing could provide important practical applications for the sunflower oil industry in flavor regulation, quality control, product development, and process optimization.

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Summary The difference in the aroma composition of cold‐pressed and roasted peanut oils was investigated. There were 28 and 75 odorants with flavour dilution (FD) factors between 1 and 512 in cold‐pressed and roasted peanut oils, respectively. Fifty‐nine odorants were newly identified in peanut oils. Ten key odorants with odour activity value (OAV) ≥ 1 were identified in cold‐pressed peanut oil, of which hexanal (OAV = 1,288, green), (E,E)‐2,4‐decadienal (OAV = 370, earthy and fried fat) and α‐pinene (OAV = 34, woody) were the most important contributors to the overall aroma of cold‐pressed peanut oil. 2,3‐Pentanedione (OAV = 5,054, buttery), 2‐methoxy‐4‐vinylphenol (OAV = 326, smoky), 2,5‐dimethylpyrazine (OAV = 160, roasted and nutty) and 2‐methylpyrazine (OAV = 92, roasted and nutty) were the most important contributors among the 26 key odorants to the aroma of roasted peanut oil. Roasting peanut seeds induced apparent changes in the formation of aromatic heterocycles, loss of terpenes and increase in lipid oxidation odorants in peanut oil. This study would provide important practical applications in aroma regulation and process optimisation of peanut oil.

A novel nanostructured lipid carrier (NLC) loaded with Antarctic krill oil while using 1,3-glycerol distearate (GDS) as the solid lipid was prepared through ultrasonication. The NLCs were optimised for ingredient formulation by single-factor experiment on the basis of their effects on the particle size and polydispersity index (PDI) of the NLCs. 2% (w/w) lecithin and 10% lipid phase of which krill oil accounted for 50% (w/w) were applied to develop the optimised NLC dispersion. The particle size, PDI and zeta potential of this NLC were 112 nm, 0.270 and −30.8 mV, respectively, indicating good dispersion uniformity and stability. Transmission electron microscopy (TEM) revealed that the optimised NLC particles were spherical and uniformly dispersed without apparent aggregation. Differential calorimetry scanning (DSC) and X-ray diffraction (XRD) showed that the optimised NLC had less-ordered crystalline structure contributing to the high entrapment efficiency (> 99%) of EPA and DHA.

Summary This study aimed to investigate the effect of solid lipids (lauric acid (LAU), myristic acid (MYR), stearic acid (STE), glycerol monostearate (GMS), glycerol 1,3‐distearate (GDS), glycerol tristearate (GTS), glycerol trimyristate (GTM) and glycerol trilaurate (GTL)) on the characteristics of novel nanostructured lipid carrier (NLC) containing Antarctic krill oil through ultrasound. The fatty acids (LAU, MYR, STE and GMS) were unsuitable solid lipid materials, as apparent stratification was quickly observed during the NLC preparation. NLCs were successfully prepared using GTS, GTM, GTL and GDS. The zeta potential of all NLCs exceeded −30 mV indicating good uniformity and stability. These NLCs appeared spherical or oval. Differential calorimetry and X‐ray diffraction analysis revealed these NLCs formed imperfect crystals. As the carbon chain length of triglycerides increased from C12 to C18, the particle size of NLCs increased from 235.8 ± 2.3 nm to 340.5 ± 2.2 nm, the degree of recrystallisation increased from 39.06% to 49.99%, while the EPA encapsulation efficiency decreased from 88.72 ± 0.47% to 72.86 ± 1.06%. NLC prepared with GDS had the smallest particle size (112.4 ± 0.4 nm), the lowest recrystallisation and the highest EPA encapsulation efficiency (>99%). GDS was the most suitable to prepare high encapsulate efficiency krill oil‐loaded NLC.