Factors affecting dynamic flavour release from emulsions

被引：0
|
作者：
Carey, M [1 ]
Linforth, R [1 ]
Taylor, A [1 ]
机构：
[1] Univ Nottingham, Div Food Sci, Samworth Flavour Lab, Loughborough LE12 5RD, Leics, England
来源：
FLAVOUR RESEARCH AT THE DAWN OF THE TWENTY-FIRST CENTURY | 2003年
关键词：
D O I：
暂无
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The characteristics of an emulsion play an important role in defining the overall perceived flavour of a product. Our studies showed that both emulsion composition and structure could influence the aroma release profile during consumption. Increasing the oil fraction reduced the gas phase concentration in mouth of lipophilic species but increased their persistence, showing an effect on both aroma partitioning and mass transfer. Modifying emulsion structure by increasing the interfacial surface area altered mass transfer only.
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页码：212 / 215
页数：4
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