Oil droplet coalescence does not necessarily affect the flavor release from oil-in-water emulsions

被引：7

作者：

Matsumiya, Kentaro ^{[1
]}

Sasaki, Mio ^{[1
]}

Murakami, Hiroshi ^{[1
]}

Matsumura, Yasuki ^{[1
]}

机构：

[1] Kyoto Univ, Grad Sch Agr, Div Agron & Hort Sci, Lab Qual Anal & Assessment, Kyoto 6110011, Japan

来源：

COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS | 2015年 / 475卷

关键词：

Flavor release; Emulsion; Oil droplet coalescence; Octenylsuccinic starch; Sodium caseinate; Diglycerol esters of fatty acids; FOOD MODEL SYSTEMS; AROMA COMPOUNDS; STRUCTURAL FEATURES; DIGLYCEROL ESTERS; STATIC HEADSPACE; PERCEPTION; RETENTION; FAT; PARTITION; STABILITY;

D O I：

10.1016/j.colsurfa.2014.09.039

中图分类号：

O64 [物理化学（理论化学）、化学物理学];

学科分类号：

070304 ; 081704 ;

摘要：

Effects of oil droplet coalescence on the release of fruity aroma compounds from milk proteins or a modified starch-based solutions and emulsions were studied by static headspace-gas chromatography. While a coalescence promoter, diglycerol ester of oleic acid decreased the release of relatively hydrophobic ethyl pentanoate and ethyl hexanoate from sodium caseinate solution due to incorporation of the flavor compounds into the vesicles formed in the solution, the other coalescence promoter, an amylase did not significantly affect the flavor release from modified starch solution. For emulsions, the release of the hydrophobic flavor compounds was generally decreased as compared to the solutions, indicating that flavor compounds used in this research tend to dissolve into the dispersed oil phase. Coalescence of oil droplets was successfully induced by the coalescence promoters under static conditions. Evaluation of the flavor release from the emulsions exhibiting coalescence revealed that oil droplet coalescence does not necessarily affect the flavor release from oil-in-water emulsions. (C) 2014 Elsevier B.V. All rights reserved.

引用

页码：19 / 26

页数：8

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