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Flavour Release from Monoglyceride Structured Oil-in-Water Emulsions through Static Headspace Analysis
- Mao, Like, Roos, Yrjö H., Miao, Song
- Food biophysics 2014 v.9 no.4 pp. 359-367
- 1-propanol, biophysics, diacetyl, emulsions, flavor, flavor compounds, headspace analysis, hydrophilicity, lipid content, medium chain triacylglycerols, monoacylglycerols, partition coefficients, soybean oil
- Release behaviour of four flavour compounds from monoglyceride (MG) structured oil-in-water emulsions (structured emulsions) and conventional emulsions (without MG, unstructured emulsions) were studied using static headspace analysis. DSC confirmed that MG formed crystalline phase in the emulsions. The flavours had lower air-emulsion partition coefficients (K A/E ) in MG structured emulsions, and changes in MG content, oil content and oil type resulted in significantly modified K A/E (p < 0.05). In structured emulsions when MG content was ≥1 %, the flavours also had lower initial headspace concentrations (Cᵢₙᵢₜᵢₐₗ) and maximum headspace concentrations (Cₘₐₓ) compared with those in unstructured emulsions. However, the flavours had higher release rates in structured emulsions. When oil content was reduced from 20 to 10 %, more limonene and hexanal, but less propanol and diacetyl were released. In emulsions with medium-chain triglyceride (MCT), the flavours had significantly lower Cᵢₙᵢₜᵢₐₗand Cₘₐₓthan in emulsions with soybean oil (SO) (p < 0.05). Among the flavour compounds tested, lipophilic compounds were more influenced by MG structured emulsions than the hydrophilic compounds (p < 0.05).