Effect of the fatty acid composition of monoglycerides and shear on the polymorphic behavior in a water-in-oil (W/O) emulsion semi-solid fats blend was investigated. The bulk fat blend and the W/O emulsion fat blend with added either unsaturated or saturated monoglycerides were prepared using a rapid cooling heat exchanger, and the polymorphic transitions from b 0 to b-form during storage were compared by X-ray diffraction. The peak intensity of the b-polymorph of the samples with added saturated monoglycerides was stronger than that of unsaturated monoglycerides, and the peak intensity of the b-polymorph of the W/O fat blend emulsions was stronger than that of the bulk fat blends. The polymorphic transition to the b-form during storage of the W/O emulsion fat blend was promoted by the applied shear. In contrast, that of the bulk fat blend was retarded by shear. These results suggested that fatty acids, which combined to monoglycerides on the surface of water droplets, influenced the polymorph transformation of the fat crystal network in a continuous semi-solid fat phase because of the acyl-acyl interactions between the fatty acid residues of the monoglycerides and triacylglycerols in the fat crystal network.

The effect of dispersed aqueous droplets in water-in-oil (W/O)-emulsion semisolid fats on aroma release and sensory perception was investigated on margarine models where model aroma substances were added. Aroma release from W/O-emulsion fat blends and bulk fat blends with added monoglycerides combining different fatty acids of various short-chain free fatty acids, methylketones, esters, and lactones were measured using headspace solid phase microextraction-gas chromatography/mass spectrometry (SPME-GC/MS), and their perception profiles were evaluated by sensory analysis. The presence of aqueous phase in a fat blend significantly reduced the headspace concentrations of butanoic acid and hexanoic acid, and also decreased the perceived intensity of total aroma and cheesy aroma. The aroma release of methylketones, esters, and lactones from the W/O-emulsion fat blends increased with increasing carbon chain length of the volatile molecules. The intensity of aroma perception in a W/O-emulsion fat blend depended on the melting point of the fatty acids (oleic, palmitic, stearic, and behenic) of the monoglyceride used as an emulsifier. Thus, aroma release from a W/O-emulsion semisolid fat blend was influenced by interactions between aroma volatiles and the dispersed aqueous droplets and by their viscoelastic properties.

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Singre tHste bud in mousc fungiform papillae centains ubout 5e ccUs {TBCs) wliich classified to four cetl types, type Ito typc IV. In the periphery of zhe taste bud, they border at the peTigemmal cells and, tegether with them, rorni a shell of the taste bud, It is known thaL lhe upplication ot' rtI'P to basolateral membranes of TBCs increases the cytosolic calcium concentrutions ([Ca2'],.