Sensory and physico-chemical approaches to flavour release from salad dressings in relation to the structure

The effect of processing and formulation on sensory perception and flavour release was investigated in salad dressing models. Oil/vinegar emulsions (phi = 0.5) with thickeners and a protein concentrate as emulsifier, were prepared with different fat droplet sizes and distribution. Sensory profile analysis was performed by a trained panel and volatile compounds were quantified by dynamic headspace analysis. By increasing the droplet size, the lemon-like smell and flavour notes significantly increase whereas the egg smell and flavour notes, mustard and butter flavour notes significantly decrease. The concentrations of alcohols and acids significantly increase when droplet size increases, whereas those of others compounds such as limonene or benzaldehyde significantly decrease. The size distribution of the droplets has a small effect on the flavour perception.