In vivo flavor release from gelatin-sucrose gels containing droplets of flavor compounds.
Gelatin-sucrose gels containing the same amount of flavor compounds present as either suspended droplets or homogenously distributed in the gel (dissolved) were eaten, and the in vivo flavor release was studied using atmospheric pressure chemical ionization-mass spectrometry. The maximum intensity of release was higher from all droplet-containing samples as compared with the dissolved sample (by a factor of 4-2500-fold). When the flavor was dispersed as a greater number of smaller droplets rather than one 1 microL droplet, the intensity of in vivo release was slightly lower. The release of 16 of the flavor compounds varied in their Log P (range 0.26-4.83) and vapor pressure (Log vapor pressure ranged from -1.09 to 1.99). The differences in release for flavors present as either droplets or dissolved in the gel matrix were strongly influenced by both of these factors. This suggested a different mechanism for flavor release from droplets as compared to the classical partition mechanism established for dissolved flavors.
Linforth
Robert S T
RS
Division of Food Sciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leics, LE12 5RD, United Kingdom. Robert.Linforth@nottingham.ac.uk
Pearson
Kris S K
KS
Taylor
Andrew J
AJ
D055598:Chemical Phenomena; D002627:Chemistry, Physical; D005421:Flavoring Agents / Q000008:administration & dosage* / Q000737:chemistry*; D005780:Gelatin; D005782:Gels; D006801:Humans; D013058:Mass Spectrometry; D013395:Sucrose; D013649:Taste; D014867:Water
D005421:Flavoring Agents; D005782:Gels; D014867:Water; D013395:Sucrose; D005780:Gelatin