Details
| Original language | English |
|---|---|
| Pages (from-to) | 1124-1133 |
| Number of pages | 10 |
| Journal | Journal of the Science of Food and Agriculture |
| Volume | 83 |
| Issue number | 11 |
| Publication status | Published - 1 Sept 2003 |
Abstract
Properties of oil-in-water (O/W) emulsions affecting initial dynamic flavour release were studied in real time considering mouth conditions. Aroma molecules from different chemical classes at concentrations typically present in beverages were used. The emulsion droplet diameter showed no significant influence on the dynamic flavour release. No barrier properties of the emulsifier were found, as the flavour release from equilibrated emulsions flavoured via either the oil phase or the aqueous phase showed no significant difference. Emulsifier concentrations above the critical micelle concentration did not influence the release. Even though the chemical composition of the lipids had considerable influence on flavour release, phase transition during equilibration from the liquid to the solid state insignificantly affected the initial dynamic release process.
Keywords
- Critical micelle concentration, Dynamic flavour release, Emulsion, Modelling, Mouth conditions, Real time
ASJC Scopus subject areas
- Biochemistry, Genetics and Molecular Biology(all)
- Biotechnology
- Agricultural and Biological Sciences(all)
- Food Science
- Agricultural and Biological Sciences(all)
- Agronomy and Crop Science
- Nursing(all)
- Nutrition and Dietetics
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In: Journal of the Science of Food and Agriculture, Vol. 83, No. 11, 01.09.2003, p. 1124-1133.
Research output: Contribution to journal › Article › Research › peer review
}
TY - JOUR
T1 - Influence of oil-in-water emulsion characteristics on initial dynamic flavour release
AU - Rabe, Swen
AU - Krings, Ulrich
AU - Berger, Ralf G.
PY - 2003/9/1
Y1 - 2003/9/1
N2 - Properties of oil-in-water (O/W) emulsions affecting initial dynamic flavour release were studied in real time considering mouth conditions. Aroma molecules from different chemical classes at concentrations typically present in beverages were used. The emulsion droplet diameter showed no significant influence on the dynamic flavour release. No barrier properties of the emulsifier were found, as the flavour release from equilibrated emulsions flavoured via either the oil phase or the aqueous phase showed no significant difference. Emulsifier concentrations above the critical micelle concentration did not influence the release. Even though the chemical composition of the lipids had considerable influence on flavour release, phase transition during equilibration from the liquid to the solid state insignificantly affected the initial dynamic release process.
AB - Properties of oil-in-water (O/W) emulsions affecting initial dynamic flavour release were studied in real time considering mouth conditions. Aroma molecules from different chemical classes at concentrations typically present in beverages were used. The emulsion droplet diameter showed no significant influence on the dynamic flavour release. No barrier properties of the emulsifier were found, as the flavour release from equilibrated emulsions flavoured via either the oil phase or the aqueous phase showed no significant difference. Emulsifier concentrations above the critical micelle concentration did not influence the release. Even though the chemical composition of the lipids had considerable influence on flavour release, phase transition during equilibration from the liquid to the solid state insignificantly affected the initial dynamic release process.
KW - Critical micelle concentration
KW - Dynamic flavour release
KW - Emulsion
KW - Modelling
KW - Mouth conditions
KW - Real time
UR - http://www.scopus.com/inward/record.url?scp=0042855663&partnerID=8YFLogxK
U2 - 10.1002/jsfa.1513
DO - 10.1002/jsfa.1513
M3 - Article
AN - SCOPUS:0042855663
VL - 83
SP - 1124
EP - 1133
JO - Journal of the Science of Food and Agriculture
JF - Journal of the Science of Food and Agriculture
SN - 0022-5142
IS - 11
ER -