Model studies on volatile release from different semisolid fat blends correlated with changes in sensory perception

Area of Science:

• Food Science
• Emulsion Technology
• Sensory Science

Background:

• Water-in-oil (W/O) emulsions are common in semisolid fats like margarine.
• Aroma release and perception are critical for consumer acceptance of food products.
• The role of dispersed aqueous droplets in modulating aroma profiles in fat-based systems requires further investigation.

Purpose of the Study:

• To investigate the effect of dispersed aqueous droplets in W/O-emulsion semisolid fats on aroma release.
• To evaluate the impact of these emulsions on sensory perception of added aroma compounds.
• To understand how emulsifier properties influence aroma release and perception.

Main Methods:

• Utilized margarine models with added model aroma substances.
• Measured aroma release using headspace solid phase microextraction-gas chromatography/mass spectrometry (SPME-GC/MS).
• Evaluated sensory perception profiles through sensory analysis.

Main Results:

• The aqueous phase significantly reduced headspace concentrations of short-chain fatty acids (butanoic, hexanoic acid).
• Perceived intensity of total aroma and cheesy aroma decreased in the presence of the aqueous phase.
• Aroma release of methylketones, esters, and lactones increased with carbon chain length; perception intensity correlated with emulsifier melting point.

Conclusions:

• Aqueous droplets in W/O-emulsion semisolid fats influence aroma release and sensory perception.
• Interactions between aroma volatiles and dispersed aqueous droplets, along with viscoelastic properties, are key factors.
• Emulsifier choice, specifically the melting point of its fatty acids, affects the intensity of aroma perception.