Temporal aroma release profile of solid and liquid droplet emulsions

Supratim Ghosh, Devin G. Peterson, John Neil Coupland

Research output: Contribution to journalArticle

10 Citations (Scopus)

Abstract

The release kinetics of four model aroma compounds from coarse (d 32=1.0 μm) and fine (d32=0.25 μm) eicosane and hydrogenated palm stearin (HPS) emulsions prepared with either solid or liquid lipid droplets were measured using a model mouth instrument. For both lipids, the release of aroma compounds from emulsions with solid droplets was higher than from emulsions with liquid droplets. This difference was greater for less polar aroma compounds. The release from solid eicosane droplets increased with particle size but no such effect was observed for HPS emulsions, however, the release from solid eicosane was higher than solid HPS. The initial aroma release profile of the solid droplet emulsion matches that of a similar liquid oil emulsion but requires much less added aroma.

Original languageEnglish (US)
Pages (from-to)335-343
Number of pages9
JournalFood Biophysics
Volume3
Issue number4
DOIs
StatePublished - Dec 1 2008

Fingerprint

Emulsions
droplets
emulsions
odors
stearin
liquids
Liquids
odor compounds
Lipids
lipids
Particle Size
Mouth
particle size
mouth
Oils
Particle size
kinetics
oils
Kinetics
eicosane

All Science Journal Classification (ASJC) codes

  • Analytical Chemistry
  • Food Science
  • Biophysics
  • Bioengineering
  • Applied Microbiology and Biotechnology

Cite this

Ghosh, Supratim ; Peterson, Devin G. ; Coupland, John Neil. / Temporal aroma release profile of solid and liquid droplet emulsions. In: Food Biophysics. 2008 ; Vol. 3, No. 4. pp. 335-343.
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Temporal aroma release profile of solid and liquid droplet emulsions. / Ghosh, Supratim; Peterson, Devin G.; Coupland, John Neil.

In: Food Biophysics, Vol. 3, No. 4, 01.12.2008, p. 335-343.

Research output: Contribution to journalArticle

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