Effect of Fat Nature and Aroma Compound Hydrophobicity on Flavor Release from Complex Food Emulsions

Abstract

Complex food emulsions containing either hydrogenated palm kernel oil (vegetable fat) or anhydrous milk fat (animal fat) were flavored by using different aroma compounds. The fats differed by their fatty acid and triacylglycerol compositions and by their melting behavior, while the aroma compounds (ethyl butanoate, ethyl hexanoate, methyl hexanoate, mesifurane, linalool, diacetyl, cis-3-hexen-1-ol, and gamma-octalactone) differed by their hydrophobicity. Application of differential scanning calorimetry to fat samples in bulk and emulsified forms indicated differences in the ratio of solid-to-liquid between temperatures ranging from 10 to 35 degrees C. Solid-phase microextraction coupled with GC-MS analysis indicated that flavor release from food emulsions containing animal or vegetable fat differed depending on both the fat nature and flavor compound hydrophobicity. The release of diacetyl was higher for emulsions containing animal fat, whereas the release of esters was higher for emulsions containing vegetable fat. The release of cis-3-hexenol, linalool, gamma-octalactone, and mesifurane (2,5-dimethyl-4-methoxy-(2H)-furan-3-one) was very similar for the two fatty systems. The above results were discussed not only in terms of aroma compound hydrophobicity, but also in terms of structural properties of the emulsions as affected by the lipid source.

Flavor Perception in Biscuits; Correlating Sensory Properties with Composition, Aroma Release, and Texture

“…Starch can bind some aroma compounds (Arvisenet et al 2002;Seuvre et al 2006;van Ruth and King 2003) and many cereal foods also contain significant amounts of fat, which affects partition (Ingham et al 1996). Therefore, the pattern of aroma release in vitro and in vivo can change (Brauss et al 1999;Miettinen et al 2004;Relkin et al 2004). The structure of the solid food is also related to sensory attributes like crispness, hardness, and crumbliness which may affect perceived flavor through crossmodal interactions.…”

Impact of protein, lipid and carbohydrate on the headspace delivery of volatile compounds from hydrating powders

“…The change in bulk polarity will reduce the airproduct partition coefficient of hydrophobic compounds and therefore will reduce the concentration of total volatile compounds in the headspace. There will be a compoundspecific effect that is driven by polarity, although this has not been further detailed as this study is not solely focused on the static partitioning of volatile compounds, a topic that is well covered by previous authors [14,19,[45][46][47][48].…”

Interaction of aroma compounds with food matrices

“…For example, emulsions prepared with linseed oil (rich in unsaturated fatty acids) are more able to retain allylisothiocyanate than emulsions prepared with other commercial oils, such as olive sunflower or rapeseed oils (Guichard, 2002). A comparison between animal and vegetable oils showed that esters were better released from emulsions prepared with vegetable oil, which was explained by the lower proportion of liquid fat in the vegetable oil and a lower proportion of soluble proteins able to bind these aroma compounds (Relkin et al, 2004).…”