Effect of emulsion properties on release of esters under static headspace, in vivo, and artificial throat conditions in relation to sensory intensity

K.G.C. Weel, A.E.M. Boelrijk, J.J. Burger, M.A. Jacobs, H. Gruppen, A.G.J. Voragen, G. Smit

Research output: Contribution to journalArticleAcademicpeer-review

42 Citations (Scopus)

Abstract

The effects of oil content and droplet size distributions of dilute oil-in-water emulsions on release of four esters with different hydrophobicities were studied under in vivo, static headspace, and artificial throat conditions. The effect of oil content on orthonasal and retronasal perceived intensity of ethyl hexanoate was studied using a seven-person panel. With increasing oil content and with a higher hydrophobicity of the aroma compound, a stronger decrease in aroma release was found. This effect was stronger under static headspace conditions than under in vivo and artificial throat conditions, and the sensory intensity of ethyl hexanoate was perceived stronger orthonasally than retronasally. The lowest effective oil content was determined for all systems. Of the compounds tested, droplet size distribution only influenced the in vivo release of geranyl acetate. The artificial throat results correlated well with in vivo release, giving support to the assumption that a thin layer of liquid remaining in the throat after swallowing determines aroma release.
Original languageEnglish
Pages (from-to)6572-6577
JournalJournal of Agricultural and Food Chemistry
Volume52
Issue number21
DOIs
Publication statusPublished - 2004

Keywords

  • flavor release
  • aroma compounds
  • liquid emulsions
  • water emulsions
  • fat
  • perception
  • systems
  • mouth

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