Delayed volatile compound release properties of self-assembly structures in emulsions.
Temporal release and retention of aroma compounds from structured emulsions (where unsaturated monoglycerides are added to the oil) and conventional oil-in-water emulsions were studied using in vitro dynamic headspace analysis by proton-transfer reaction mass spectrometry and static headspace analysis by gas chromatography-mass spectrometry. Under dynamic conditions, the structured emulsion exhibited delayed release compared to the oil-in-water emulsion containing the same lipid content of 5%. The time to maximum concentration T max of amphiphilic and lipophilic aroma compounds increased by a factor of 1.2 (for 3 E-hexenal) to 1.9 (for octanal). The aroma release profile of the 5% lipid structured emulsion was close to that obtained for the oil-in-water emulsion containing 10% lipid. Under static conditions, the 5% lipid structured emulsion retained more of the most lipophilic aroma compounds than its counterpart 5% oil-in-water nonstructured emulsion. The present study provides potential solutions for modulating aroma release profiles of reduced-fat foods by self-assembly structures.
Phan
Van-Anh
VA
Liao
Yong-Cheng
YC
Antille
Nicolas
N
Sagalowicz
Laurent
L
Robert
Fabien
F
Godinot
Nicolas
N
D004655:Emulsions / Q000737:chemistry*; D008401:Gas Chromatography-Mass Spectrometry; D013058:Mass Spectrometry; D009812:Odorants / Q000032:analysis*; D014280:Triglycerides / Q000737:chemistry; D014835:Volatilization; D014867:Water
D004655:Emulsions; D014280:Triglycerides; D014867:Water