Food Biophysics

, Volume 3, Issue 4, pp 335–343 | Cite as

Temporal Aroma Release Profile of Solid and Liquid Droplet Emulsions

  • Supratim Ghosh
  • Devin G. Peterson
  • John N. Coupland
Original Article

Abstract

The release kinetics of four model aroma compounds from coarse (d32 = 1.0 μm) and fine (d32 = 0.25 μm) eicosane and hydrogenated palm stearin (HPS) emulsions prepared with either solid or liquid lipid droplets were measured using a model mouth instrument. For both lipids, the release of aroma compounds from emulsions with solid droplets was higher than from emulsions with liquid droplets. This difference was greater for less polar aroma compounds. The release from solid eicosane droplets increased with particle size but no such effect was observed for HPS emulsions, however, the release from solid eicosane was higher than solid HPS. The initial aroma release profile of the solid droplet emulsion matches that of a similar liquid oil emulsion but requires much less added aroma.

Keywords

Aroma release Kinetics Emulsion Crystallization Solid lipid droplets Controlled release Phase transitions 

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Copyright information

© Springer Science+Business Media, LLC 2008

Authors and Affiliations

  • Supratim Ghosh
    • 1
    • 2
  • Devin G. Peterson
    • 1
  • John N. Coupland
    • 1
    • 3
  1. 1.Department of Food ScienceThe Pennsylvania State UniversityUniversity ParkUSA
  2. 2.School of NutritionRyerson UniversityTorontoCanada
  3. 3.University ParkUSA

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