Characterization of hydrophobic flavor release profile in oil-in-water emulsions
Characterization of hydrophobic flavor release profile in oil-in-water emulsions
复制标题
DOI：
10.1111/j.1750-3841.2007.00271.x
复制
发表时间：
2007-03-01
影响因子：
3.9
通讯作者：
Britten, M.
中科院分区：
文献类型：
--
作者：
Giroux, H. J.;Perreault, V.;Britten, M.
开发了一种更好地了解水包油乳液中风味释放和持久性的仪器方法。用各种乳清蛋白（0.1%至3.16%）、向日葵油（1%至8%）和己酸乙酯（0%至0.04%浓度）制备乳液。在真实的时间中的风味释放曲线在37 ℃下使用直接连接到配备有火焰离子化检测器的气相色谱仪的专门设计的玻璃池测量。在100 s（-1）的剪切速率下搅拌的乳液中释放的香味强度被监测为时间的函数，并且数据被拟合为一级动力学方程。最大强度和衰变率常数均由模型确定，并计算持久性指数（与衰变率常数成负相关）。对于恒定的香味浓度的乳液，最大强度显着降低乳清蛋白和油浓度的增加。对于增加香气浓度，当含油量保持恒定时，最大强度与己酸乙酯浓度成正比，但当含油量增加时，最大强度趋于平稳。风味的持久性显着增加，蛋白质和油的浓度有更大的影响比蛋白质浓度的风味释放特性。在油相中而不是在乳液中的香味浓度决定疏水香味释放的动力学。该方法为快速、重复性好的测定香精的释放特性提供了一种有效的方法。
An instrumental approach to better understand the release and persistence of flavor in oil-in-water emulsions has been developed. Emulsions were prepared with various whey protein (0.1% to 3.16%), sunflower oil (1% to 8%), and ethyl hexanoate (0% to 0.04% concentrations. Flavor release profile in real time was measured at 37 degrees C using a specially designed glass cell connected directly to a gas chromatograph equipped with a flame ionization detector. The intensity of flavour released from the emulsion stirred at a shear rate of 100 s(-1) was m onitored as a function of time and data were fitted to a 1st-order kinetic equation. Maximum intensity and decay rate constant were both determined from the model and the persistence index (inversely assosiated to decay rate constant) was calculated. For constant aroma concentration in the emulsion, maximum intensity significantly decreased as whey protein and oil concentrations increased. For increasing aroma concentration, maximum intensity was directly proportional to the ethyl hexanoate concentration when the oil content was kept constant but leveled off when oil content was increased. Persistence of flavor significantly increased with increasing protein and oil concentrations had a greater influence on flavor release characteristics than protein concentration. Aroma concentration in the oil phase, rather than in the emulsion, determines the kinetics of hydrophobic flavor release. The method provides a useful tool for the rapid and reproducible measurement of flavor release profile.