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

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.

Lipid molarity affects liquid/liquid aroma partitioning and its dynamic release from oil/water emulsions

“…In accordance with recent results (4,13,17), flavor release correlated linearly with time (average R 2 = 0.992) under the conditions applied for experimentation. Even though foodlike flavor concentrations were applied, mean CV in the range of 4.2 to 15.1%, with an average of 8.6%, showed the reproducibility of the apparatus used (cf.…”

“…Land (1) found the distribution of a lipid in an aqueous phase to affect flavor release. However, more recently several studies have shown the opposite, that is, flavor release is independent of the interfacial area between the oil and the water phases (2)(3)(4). Nonionic emulsifiers, such as Tweens, or surfactants based on MAG and DAG did not serve as barriers at the oil interface nor as solubilizers in terms of micelles (4)(5)(6).…”

“…However, more recently several studies have shown the opposite, that is, flavor release is independent of the interfacial area between the oil and the water phases (2)(3)(4). Nonionic emulsifiers, such as Tweens, or surfactants based on MAG and DAG did not serve as barriers at the oil interface nor as solubilizers in terms of micelles (4)(5)(6). On the other hand, the oil fraction of an oil/water emulsion had a considerable influence on the partitioning of flavors, which in turn determined their static and dynamic release (7)(8)(9)(10)(11)(12)(13).…”

“…In contrast, Roberts et al (6) explained their results with the lipophilicity of lipids being generally at such a high level that this parameter does not influence flavor release. Apart from the chemical structure of a lipid, the molarity of the lipid phase was proposed to influence volatile behavior in emulsions (4). Increasing the number of molecules in the lipid phase led to decreased rates of flavor release.…”

Effect of Brazil nut oil (Bertholletia excelsa HBK) on the physical, chemical, sensory and microbiological characteristics of a mayonnaise-type emulsion

“…It has been reported that lipids influence flavour perception in terms of both aroma release and textural changes (Daget et al, 1987;Malone and Appelqvist, 2003). As a result, the reformulation of flavours consisting of foods with reduced fat requires considerable work so that they can meet the needs and expectations of consumers (Rabe et al, 2003). Considering these aspects, the lipids present in the Brazil nut have enormous potential for the formulation of mayonnaisetype emulsions, in addition to having good nutritional characteristics.…”