, Volume 232, Issue 5, pp 905-910,
Open Access This content is freely available online to anyone, anywhere at any time.
Date: 18 Mar 2011

Aroma encapsulation and aroma delivery by oil body suspensions derived from sunflower seeds (Helianthus annus )

Abstract

Oil bodies are small discrete cell organelles that can be found within oilseeds. Oil bodies have been investigated previously as a potential technology platform for use within the food industry, offering stable, antioxidant-enriched lipid-delivery systems. In this study, the use of oil bodies as a flavour delivery agent is evaluated. Fresh aromatized oil bodies show comparable headspace flavour intensity to phospholipid-stabilized emulsions when in a static equilibrium state, and when evaluated by dynamic headspace dilution, aromatized oil bodies showed a significantly stronger potential to maintain their headspace volatile concentration, which may indicate that oil bodies would offer greater retronasal flavour delivery than current commercial systems.