Journal of Agricultural and Food Chemistry · 2004 · 44 citations · 16 references
AgricultureFood ScienceDrug DeliveryFood ChemistryFood RheologyAroma CompoundsAroma EvaluationFlavor ChemistryFlavor EvaluationFood EmulsionsVolatile Aroma AnalysisAroma Release MechanismsControlled Release In EmulsionsDroplet Size DistributionFlavor Release DynamicsHydrophobicityHydrophobicity DescriptorsHydrophobicity EffectsOil-in-water Emulsion Systems
The effects of oil content and droplet size distributions of dilute oil-in-water emulsions on release of four esters with different hydrophobicities were studied under in vivo, static headspace, and artificial throat conditions. The effect of oil content on orthonasal and retronasal perceived intensity of ethyl hexanoate was studied using a seven-person panel. With increasing oil content and with a higher hydrophobicity of the aroma compound, a stronger decrease in aroma release was found. This effect was stronger under static headspace conditions than under in vivo and artificial throat conditions, and the sensory intensity of ethyl hexanoate was perceived stronger orthonasally than retronasally. The lowest effective oil content was determined for all systems. Of the compounds tested, droplet size distribution only influenced the in vivo release of geranyl acetate. The artificial throat results correlated well with in vivo release, giving support to the assumption that a thin layer of liquid remaining in the throat after swallowing determines aroma release.
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The properties of gases and liquids
Choice Reviews Online · 2001 · 13K citations
Natural Sciences, Chemistry, Physics +10
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