No abstract

The influence of compositional and structural properties of oil-in-water emulsions on aroma release was examined under mouth conditions. The lipid (0.40 and 0.65) and emulsifier fractions (0.007, 0.010, and 0.014) were varied, as well as the mean particle diameter of the dispersed phase (0.60, 0.73, 0.85, and 1.10 microm). Aroma compounds were isolated in a model mouth system and quantified by gas chromatography-mass spectrometry. Studies were carried out to separate effects on the thermodynamic and the kinetic components of aroma release using equilibrium headspace analysis to distinguish the thermodynamic component. The lipid phase of the emulsions was composed of sunflower oil and the emulsifier phase was Tween 20. The release of 20 aroma compounds was evaluated; the compounds included alcohols (1-propanol, 1-butanol, 3-methyl-1-butanol, 2-pentanol, 1-hexanol, and 2-nonanol), ketones (diacetyl, 2-butanone, 2-heptanone, 2-octanone, and 2-decanone), esters (ethyl acetate, propyl acetate, butyl acetate, and ethyl butyrate), aldehydes (hexanal, heptanal, and octanal), a terpene (alpha-pinene), and a sulfur compound (dimethyl sulfide). Decrease in lipid fraction and emulsifier fraction, as well as increase in particle diameter, increased aroma release under mouth conditions. Differences between groups of compounds and between compounds of homologous series with varying chain lengths were found. Changes in particle diameter had a considerable effect on the thermodynamic component of aroma release, whereas hardly any influence of the lipid fraction and emulsifier fraction was observed. Lipid fraction, emulsifier fraction, and particle diameter affected the kinetic component of aroma release, which could partially be attributed to changes in viscosity.

The course of events from taking a food into the mouth to the perception of the food's flavor involves many steps, from dilution with saliva, mastication, and transportation of the compounds to the olfactory epithelium to transformation into signals that go to the brain. In addition, there are also the effects of the food's structure and properties. In this study, a proton-transfer-reaction mass spectrometer (PTR-MS) was used to investigate how four pectin-containing systems with different structures and strengths affected the release of aroma compounds in a model mouth and in the nose of an assessor. Both the model mouth and the in-nose measurements showed that the strength and structure of pectin-containing systems are important with regard to the quantity of aroma compounds that are released. Mastication and saliva were also shown to have a large influence on how much of the aroma compound is released from the mouth to the nose.

The in¯uence of the composition and structure of oil-in-water emulsions on aroma retention was examined for 20 volatile compounds. Compositional and structural parameters included the fraction of emulsi®er phase, the fraction of lipid phase and the particle size distribution of the dispersed lipid phase in the emulsion. Air/liquid partition coef®cients of dimethyl sulphide, 1-propanol, diacetyl, 2-butanone, ethyl acetate, 1-butanol, 2-pentanol, propyl acetate, 3-methyl-1-butanol, ethyl butyrate, hexanal, butyl acetate, 1-hexanol, 2-heptanone, heptanal, a-pinene, 2-octanone, octanal, 2-nonanol and 2-decanone were determined by static headspace gas chromatography. The hydrophobicity of the compounds determined the in¯uence of the compositional and structural parameters of the emulsions on air/liquid partitioning. Increase of the emulsi®er fraction increased the retention of mainly hydrophilic aroma compounds and decreased the retention of hydrophobic compounds. Higher lipid levels led to increased retention of hydrophobic compounds and release of hydrophilic compounds. Emulsions with larger particles showed increased aroma retention, which was independent of the lipid fraction and the polarity of the aroma compounds. The data demonstrated a profound effect of both composition and structure of oil-in-water emulsions on the air/liquid partitioning of the 20 aroma compounds under equilibrium conditions.