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

Abstract

Initial dynamic flavor release from oil/water emulsions containing different TAG phases was studied using a computerized apparatus and thermodesorption GC. A significant influence of lipid molarity on liquid/liquid partitioning and release of some flavor compounds was found. The release of the least hydrophobic compounds was not affected by any type of lipid. Hydrophobic compounds showed a positive correlation between their release and decreasing molarity of the lipid phase, that is, with increasing number of lipid molecules; only the most hydrophobic compounds did not show such a correlation. A strong linear correlation between low-melting TAG/water partition coefficients and lipid phase molarity was validated by volatile partition data of C6, C11, and C16 alkane/water systems. Lipid phase transition from the liquid to solid state did not affect flavor partitioning and release. Neither experimental nor theoretical octanol/water partition coefficients agreed with experimental TAG/water and alkane/water partition coefficients.

Stability and Antimicrobial Activity of Allyl Isothiocyanate during Long‐Term Storage in an Oil‐in‐Water Emulsion

“…A high molarity means that the number of molecules is large; therefore, MCT (low MW) should have more molecules than SBO (high MW) in the emulsion. The large number of lipid particles should lead to an increased number of lipid‐flavor interactions (Rabe and others 2003b), thereby effectively retaining flavor compounds.…”

Correlation and prediction of partition coefficients between the gas phase and water, and the solvents dodecane and undecane

“…[8][9][10][11][12][13][14][15] Exceptions are those for the 1,3,5triazine pesticides, studied by Jo¨nsson et al, 34 for which descriptors have only recently been obtained. 35 Although many compounds in Table 5 are the same as, or are close analogs of, those in Table 3, 7,16,[36][37][38] there are a number of sets of compound that are considerably different. 34,39 One test of the generality of an equation is that it holds over a wide range of compound type, and so the data collected in Table 5 will be an interesting test of eqn.…”

Extra virgin olive oil aroma release after interaction with human saliva from individuals with different body mass index

“…This explains the differences found between EVOO with and without water addition. The oil–water systems have been widely studied, and the partitioning of volatile compounds between the two phases and the headspace is known . In these systems, the high lipophilic C 6 compounds, characterized by higher logarithm of octanol/water partition coefficients (log P = 1.58–2.83) (Table ), tend to move into the oil phase and their concentration in the continuous phase decreases considerably, thus lowering their concentration in the gaseous phase.…”