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Updated: Jan 22, 2026

Analyzing Dynamic Protein Complexes Assembled On and Released From Biolayer Interferometry Biosensor Using Mass Spectrometry and Electron Microscopy
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Dynamic Aroma Release from Complex Food Emulsions.

Xiaolu Pu1, Robert Linforth1, Marijana M Dragosavac2

  • 1School of Biosciences , University of Nottingham , Sutton Bonington Campus , Loughborough LE12 5RD , United Kingdom.

Journal of Agricultural and Food Chemistry
|July 19, 2019
PubMed
Summary

Emulsion type and emulsifier interactions significantly impact aroma release. Specific interactions between emulsifiers and aromas can affect product quality, influencing flavor perception in food systems.

Keywords:
OSA starchdynamic aroma releasew/o/w emulsionsxanthan gum

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Area of Science:

  • Food science
  • Colloid and surface science
  • Sensory science

Background:

  • Aroma release is crucial for food product quality and consumer acceptance.
  • Emulsion systems (o/w, w/o/w) and their components influence aroma behavior.
  • Understanding dynamic aroma release is key to controlling flavor perception.

Purpose of the Study:

  • To investigate in vitro dynamic aroma release from oil-in-water (o/w) and water-in-oil-in-water (w/o/w) emulsions.
  • To evaluate the impact of emulsifier type (Tween 20, OSA starch, PGPR) and aroma hydrophobicity (diacetyl, 3-pentanone) on aroma release.
  • To assess the role of xanthan gum thickening and emulsion creaming on aroma release dynamics.

Main Methods:

  • Preparation of o/w and w/o/w emulsions using high-speed mixing or membrane emulsification.
  • Addition of hydrophilic (diacetyl) and hydrophobic (3-pentanone) aroma compounds.
  • Thickening of emulsions with xanthan gum to control droplet size and creaming.
  • In vitro dynamic aroma release measurements in headspace.

Main Results:

  • Water-in-oil-in-water (w/o/w) emulsions showed different dynamic release compared to o/w emulsions, influenced by aroma hydrophobicity, emulsion type, emulsifier-aroma interactions, and creaming.
  • Xanthan gum significantly reduced headspace replenishment, affecting aroma release kinetics.
  • Specific interactions were observed: OSA starch and xanthan-OSA starch influenced diacetyl release, while OSA starch alone interacted with 3-pentanone.

Conclusions:

  • Emulsifying and thickening systems have a significant impact on aroma release dynamics in emulsions.
  • Emulsifier-aroma interactions can be specific and may negatively affect product quality by altering aroma perception.
  • Tailoring emulsion and stabilizer systems is crucial for controlling aroma release and ensuring desired sensory attributes.