Related Experiment Videos
Volatile release from an emulsion: headspace and in-mouth studies
K Doyen1, M Carey, R S Linforth
1Institut Supérieur de l'Agro - Alimentaire, 19 Avenue du Maine, 75015 Paris, France.
Journal of Agricultural and Food Chemistry
|March 23, 2001
Summary
Emulsified lipids in solutions retain volatile esters longer than water, impacting their release during consumption. This reservoir effect influences breath concentration measurements differently than headspace analysis.
Area of Science:
- Food Science
- Analytical Chemistry
- Sensory Science
Background:
- Volatile compounds contribute significantly to food flavor and aroma.
- Understanding the release kinetics of volatile esters is crucial for food product development.
- Emulsions are common in food systems and can affect the behavior of dissolved compounds.
Purpose of the Study:
- To investigate the impact of emulsified lipids on the release of volatile esters.
- To compare headspace analysis with breath concentration measurements for ester release.
- To determine if emulsions act as reservoirs for volatile compounds.
Main Methods:
- Headspace analysis of volatile esters above water and emulsified lipid solutions.
- Comparison of ester release during simulated consumption.
- Measurement of maximum breath concentrations.
Main Results:
- Headspace concentrations of esters were more resistant to dilution above emulsified lipids than water.
- Ethyl octanoate showed the greatest resistance, followed by ethyl hexanoate, then ethyl butyrate.
- Headspace analysis underestimated ester release during consumption compared to breath concentration.
- Emulsions acted as reservoirs, counteracting dilution effects from saliva.
Conclusions:
- Emulsified lipids significantly alter the release dynamics of volatile esters.
- The solubility of esters in the lipid phase dictates their retention within the emulsion.
- Breath concentration measurements provide a more accurate reflection of in-mouth ester release than static headspace analysis.