Effect of Interface in Model Food Emulsions on the Volatility of Aroma Compounds

Abstract

Volatility of two aroma compoundssethyl butanoate and ethyl hexanoateswas investigated in monophasic and biphasic systems. Monophasic systems were either water, an aqueous solution of sodium caseinate or sucrose stearate, or triolein. Biphasic systems, emulsified or not, consisted of triolein and one of those aqueous phases. Volatility measurements were carried out by headspace analysis and exponential dilution. In homogeneous systems, aroma retention was affected by the nature of the nonvolatile compounds: it was nearly 100% in triolein for both ethyl butanoate and ethyl hexanoate; in 5 g/L aqueous solution of sodium caseinate or sucrose stearate, retention values were 20% and 35% for ethyl butanoate and ethyl hexanoate, respectively. In biphasic systems, the vapor-liquid partition coefficient of ethyl hexanoate was not changed whether or not the system was emulsified and regardless of the nature of the surface active compound, i.e., sodium caseinate or sucrose stearate.

Partition of five aroma compounds between air and skim milk, anhydrous milk fat or full-fat cream

“…Contradictory results have been reported in the literature on the effect of emulsification on the volatility of aroma compounds [20]. Emulsification had an impact on the volatility of dimethyl sulfide [18] and ethyl -----------------------------------------------------------------------= .…”

“…Nevertheless, most food products are multi-component materials, often containing both lipids and aqueous phases. Few works have reported on the volatility of aroma compounds over complex media [5,7,20,26]. Among foods, fermented, gelified, renneted milks and fresh dairy products represent a significant part of the European's diet, with an average of 17.8 kg/year [6].…”

Influence of Skin Packaging on Raw Beef Quality: A Review

“…Odour and flavour of raw meat are related to the presence of various volatile compounds (odour) and not volatile compounds (flavour), and they are among the main requirements considered by consumers [76][77][78].…”

Application of High Pressure Homogenization to Improve Stability and Decrease Droplet Size in Emulsion-Flavor Systems

“…(14,21,22). In physicochemical terms, particular features of emulsions are the presence and nature of the aqueous phase-lipid phase interface, the surface area of such interface, and the nature and amount of the surface active agent adsorbed at this oil-water interface that is required to stabilize such emulsion (1,20). Five main mechanisms contribute to emulsion instability:…”

“…Sensory properties are important factors for the acceptability of any food; particularly, flavor is an important element in any food formula since flavor could be an expensive and delicate ingredient (1,2). Manufacturing and storage processes as well as packaging materials and ingredients in food products often generate modifications in overall flavor by reducing the intensity of aroma compounds or producing off-flavor components.…”