Effect of oil-water surface area on the aroma release behavior of mono-dispersed oil-in-water emulsions

Shunji Tamaru, Tomoko Noda, Noriyuki Igura, Mitsuya Shimoda

Research output: Contribution to journalArticlepeer-review

Abstract

The size of emulsion droplets can influence the taste and texture of food. Therefore, we investigated the effect of droplet diameter of oil-in-water (O/W) emulsions on the aroma release rate from emulsions. O/W emulsions were prepared to droplet sizes of 0.4, 2.0 and 20 µm. The release rates for seven aroma compounds, viz., limonene, ethyl hexanoate, 2-methylpyrazine, benzaldehyde, ethyl benzoate, α-terpineol, and benzyl alcohol, from the O/W emulsions were measured under non-equilibrium. The aroma release rate of 0.4-µm droplets was higher than that of 2.0- and 20-µm emulsion droplets irrespective of their partition coefficients. Aroma compounds in small oil droplets can rapidly diffuse in the water and air phases because a small droplet has a large oil-water surface area. Overall, our findings suggest that small droplet emulsions can be used to release more aroma compounds than large droplet emulsions without changing the emulsion components.

Original languageEnglish
Pages (from-to)293-298
Number of pages6
JournalFood Science and Technology Research
Volume26
Issue number2
DOIs
Publication statusPublished - Oct 2020

All Science Journal Classification (ASJC) codes

  • Biotechnology
  • Food Science
  • Chemical Engineering(all)
  • Industrial and Manufacturing Engineering
  • Marketing

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