Delayed volatile compound release properties of self-assembly structures in emulsions

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 3, 2008, Pages 1072-1077

  Phan, Van Anh ^a   Liao, Yong Cheng ^a   Antille, Nicolas ^a   Sagalowicz, Laurent ^a   Robert, Fabien ^a   Godinot, Nicolas ^a  

^a NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

Delayed aroma release; Lipid content; Low fat; Proton transfer reaction mass spectrometry; Self assembly structures; Structured emulsion

Indexed keywords

AROMA RELEASE; LIPID CONTENT; LOW FAT; PROTON-TRANSFER REACTION MASS SPECTROMETRIES; SELF-ASSEMBLY STRUCTURE; STRUCTURED EMULSION;

DYNAMIC ANALYSIS; EMULSIONS; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; PROTONS; SELF ASSEMBLY; UNSATURATED COMPOUNDS; WATER CONTENT;

EMULSIFICATION;

EID: 80051849183     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf072520k     Document Type: Conference Paper

References (31)

1. de Roos, K. B. How lipids influence food flavor. Food Technol. 1997, 51, 60-62. (Pubitemid 127559289)
2. Drewnowski, A. Why do we like fat? J. Am. Diet Assoc. 1997, 97 (Suppl.), S58-S62.
3. Forss, D. A. Role of lipids in flavors. J. Agric. Food Chem. 1969, 17, 681-685.
4. Bennett, C. J. Formulating low-fat foods with good taste. Cereal Foods World 1992, 37, 429-432.
5. Brauss, M. S.; Balders, B.; Linforth, R. S. T.; Avison, S.; Taylor, A. J. Fat content, baking time, hydration and temperature affect flavour release from biscuits in model-mouth and real systems. FlaVour Fragrance J. 1999, 14, 351-357. (Pubitemid 30071994)
6. Carey, M. E.; Asquith, T.; Linforth, R. S. T.; Taylor, A. J. Modeling the partition of volatile aroma compounds from a cloud emulsion. J. Agric. Food Chem. 2002, 50, 1985-1999.
7. Doyen, K.; Carey, M.; Linforth, R. S. T.; Marin, M.; Taylor, A. J. Volatile release from an emulsion: Headspace and in-mouth studies. J. Agric. Food Chem. 2001, 49, 804-810. (Pubitemid 32172632)
8. Giroux, H. J.; Perreault, V.; Britten, M. Characterization of hydrophobic flavor release profile in oil-in-water emulsions. J. Food Sci. 2007, 72, 125-129.
9. Miettinen, S. M.; Tuorila, H.; Piironen, V.; Vehkalahti, K.; Hyvonen, L. Effect of emulsion characteristics on the release of aroma as detected by sensory evaluation, static headspace gas chromatography, and electronic nose. J. Agric. Food Chem. 2002, 50, 4232-4239. (Pubitemid 34756020)
10. Miettinen, S. M.; Hyvonen, L.; Tuorila, H. Timing of intensity perception of a polar vs nonpolar aroma compound in the presence of added vegetable fat in milk. J. Agric. Food Chem. 2003, 51, 5437-5443.
11. Roberts, D. D.; Pollien, P.; Watzke, B. Experimental and modeling studies showing the effect of lipid type and level on flavor release from milk-based liquid emulsions. J. Agric. Food Chem. 2003, 51, 189-195.
12. Schirle-Keller, J. P.; Reineccius, G. A.; Hatchwell, L. C. Flavor interactions with fat replacers: Effect of oil level. J. Food Sci. 1994, 59, 813-815.
13. Seuvre, A. M.; Diaz, M. A.; Voilley, A. Influence of the food matrix structure on the retention of aroma compounds. J. Agric. Food Chem. 2000, 48, 4296-4300.
14. Weel, K. G.; Boelrijk, A. E.; Burger, J. J.; Jacobs, M. A.; Gruppen, H.; Voragen, A. G.; Smit, G. Effect of emulsion properties on release of esters under static headspace, in vivo, and artificial throat conditions in relation to sensory intensity. J. Agric. Food Chem. 2004, 52, 6572-6577.
15. Chung, S. J.; Heymann, H.; Grün, I. U. Temporal release of flavor compounds from low-fat and high-fat ice cream while eating. J. Food Sci. 2003, 68, 2150-2156. (Pubitemid 37024134)
16. Haahr, A. M.; Bredie, W. L. P.; Stahnke, L. H.; Jensen, B.; Refsgaard, H. H. F. Flavour release of aldehydes and diacetyl in oil/water systems. Food Chem. 2000, 71, 355-362.
17. Miettinen, S. M.; Hyvonen, L.; Linforth, R. S.; Taylor, A. J.; Tuorila, H. Temporal aroma delivery from milk systems containing 0-5% added fat, observed by free choice profiling, time intensity, and atmospheric pressure chemical ionization-mass spectrometry techniques. J. Agric. Food Chem. 2004, 52, 8111- 8118. (Pubitemid 40053702)
18. Brauss, M. S.; Linforth, R. S. T.; Cayeux, I.; Harvey, B.; Taylor, A. J. Altering the fat content affects flavor release in a model yogurt system. J. Agric. Food Chem. 1999, 47, 2055-2059. (Pubitemid 29438760)
19. Malone, M. E.; Appelqvist, I. A.; Goff, T. C.; Homan, J. E.; Wilkins, J. P. G. A novel approach to the selective control of lipophilic flavor release in low fat foods. In FlaVor Release; Roberts, D. D., Taylor, A., Eds.; American Chemical Society: Washington, D.C., 2000.
20. Wendin, K.; Solheim, R.; Allmere, T.; Johansson, L. Flavour and texture in sourmilk affected by thickeners and fat content. Food Qual. Prefer. 1997, 8, 281-291. (Pubitemid 127469223)
21. Mialon, V. S.; Ebeler, S. E. Time-intensity measurement of matrix effects on retronasal aroma perception. J. Sens. Stud. 1997, 12, 303-316.
22. Hatchwell, L. C. Implications of fat on flavor. In FlaVour-Food Interactions; McGorrin, R. J., Leland, J. V., Eds.; American Chemical Society: Washington, D.C., 1996.
23. Graf, E.; de Roos, K. B. Performance of vanilla flavor in low-fat ice cream. In FlaVor-Food Interactions; McGorrin, R. J., Leland, J. V., Eds.; American Chemical Society: Washington, D.C., 1996.
24. Roland, A. M.; Phillips, L. G.; Boor, K. J. Effects of fat content on the sensory properties, melting, color, and hardness of ice cream. J. Dairy Sci. 1999, 82, 32-38. (Pubitemid 129552314)
25. Sagalowicz, L.; Leser, M.; Watzkem, H. J.; Michel, M. Monoglyceride self-assembly structures as delivery vehicles. Trends Food Sci. Technol. 2006, 17, 204-214.
26. Miller, M.; Akashe, A.; Das, D. Mesophase-stabilized emulsions and dispersions for use in low-fat and fat-free food products. U.S. Patent 6,068,876, 2000.
27. Vauthey, S.; Visani, P.; Frossard, Ph.; Garti, N.; Leser, M.; Watzke, H. J. Release of volatiles from cubic phases:monitoring by gas sensors. J. Dispersion Sci.Technol. 2000, 21, 263-278.
28. Landy, P.; Pollien, P.; Rytz, A.; Leser, M.; Sagalowicz, L.; Blank, I.; Stahnke, L. H. Model studies on the release of aroma compounds from structured and nonstructured oil systems using proton transfer reaction-mass spectrometry. J. Agric. Food Chem. 2007, 55, 1915-1922. (Pubitemid 46479601)
29. Pollien, P.; Lindinger, C.; Yeretzian, C.; Blank, I. Proton transfer reaction mass spectrometry, a tool for on-line monitoring of acrylamide formation in the headspace of Maillard reaction systems and processed food. Anal. Chem. 2003, 75, 5488-5494. (Pubitemid 37280577)
30. Shamil, S.; Wyeth, L. J.; Kilcast, D. Flavour release and perception in reduced-fat foods. Food Qual. Prefer. 1992, 3, 51-60.
31. Yaghmur, A.; De Campo, L.; Sagalowicz, L.; Glatter, O.; Michel, M.; Watzke, HOil-in-water Emulsion for Delivery. WO Patent 110,370, 2005