Flavor release and sensory characteristics of o/w emulsions. Influence of composition, microstructure and rheological behavior
Flavor release and sensory characteristics of o/w emulsions. Influence of composition, microstructure and rheological behavior
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DOI：
10.1016/j.foodres.2011.04.049
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发表时间：
2011-07-01
影响因子：
8.1
通讯作者：
Bayarri, S.
中科院分区：
文献类型：
--
作者：
Arancibia, C.;Jublot, L.;Bayarri, S.
研究了脂肪含量和增稠剂种类对柠檬味O/W型乳状液的流变性、结构、稳定性、体内香气释放和感官感受的影响。通过改变油含量（5和30%w/w）和基质组成（羧甲基纤维素、改性淀粉和无增稠剂）制备六种制剂。脂肪含量和基质类型之间的相互作用的效果是显着的大部分的流动和粘弹性参数，但不是流动指数或损耗模量值。由于油含量和增稠剂类型，乳状液分层指数存在差异。用淀粉基乳液获得更高的乳液稳定性。脂肪含量影响递送到鼻腔的最亲脂性化合物（芳樟醇），但不影响递送的最不亲脂性（顺-3-己烯-1-醇），而这两种增稠剂的影响下的累积面积的香气释放曲线从鼻子呼吸分析。感知风味和质地属性的差异受到脂肪含量和基质类型的影响，这在大多数情况下可以用仪器数据来解释。(C)2011爱思唯尔有限公司保留所有权利。
Influence of fat content and thickener type on rheology, structure, stability, in-vivo aroma release and sensory perception was studied in lemon flavored o/w model emulsions. Six formulations were prepared by varying the oil content (5 and 30% w/w) and the matrix composition (carboxymethyl cellulose, modified starch and no thickener). The effect of the interaction between fat content and matrix type was significant on most of the flow and viscoelastic parameters but not on flow index or loss modulus values. There were differences in the creaming index due to oil content and thickener type. Higher emulsion stability was obtained with the starch-based emulsions. Fat content affected the delivery to the nasal cavity of the most lipophilic compound (linalool) but did not affect the delivery of the least lipophilic (cis-3-hexen-1-ol) while both thickeners influenced the cumulative area under the aroma release profiles from nose breath analyses. Differences in perceived flavor and texture attributes were affected for both fat content and matrix type, which could be explained by instrumental data in most cases. (C) 2011 Elsevier Ltd. All rights reserved.