Flavor release and sensory characteristics of o/w emulsions. Influence of composition, microstructure and rheological behavior
2011
Arancibia, Carla | Jublot, Lionel | Costell Ibáñez, Elvira | Bayarri, Sara | European Commission | Consejo Superior de Investigaciones Científicas (España) | Generalitat Valenciana | AkzoNobel | Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
Influence of fat content and thickener type on rheology, structure, stability, in-vivo aroma release and sensory perception was studied in lemon flavored o/w model emulsions. Six formulations were prepared by varying the oil content (5 and 30% w/w) and the matrix composition (carboxymethyl cellulose, modified starch and no thickener). The effect of the interaction between fat content and matrix type was significant on most of the flow and viscoelastic parameters but not on flow index or loss modulus values. There were differences in the creaming index due to oil content and thickener type. Higher emulsion stability was obtained with the starch-based emulsions. Fat content affected the delivery to the nasal cavity of the most lipophilic compound (linalool) but did not affect the delivery of the least lipophilic (cis-3-hexen-1-ol) while both thickeners influenced the cumulative area under the aroma release profiles from nose breath analyses. Differences in perceived flavor and texture attributes were affected for both fat content and matrix type, which could be explained by instrumental data in most cases.
显示更多 [+] 显示较少 [-]To Fondo Social Europeo for financing the contract of author S. Bayarri (I3P program, CSIC) and to Sistema Bicentenario Becas Chile for the fellowship awarded to author C. Arancibia. To Generalitat Valenciana of Spain for financial support (Project GVPRE/2008/045). To Akzo Nobel (Amersfoort, the Netherlands), Safic Alcan España S.A (Barcelona, Spain) and Zeus Química S.A. (Barcelona, Spain), for providing free samples of the ingredients.
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