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首页> 外文期刊>Journal of Agricultural and Food Chemistry >Dynamic Aroma Release from Complex Food Emulsions
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Dynamic Aroma Release from Complex Food Emulsions

机译：动态香气从复杂的食物乳液中释放

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摘要

In vitro dynamic aroma release over oil-in-water (o/w) and water-in-oil-in-water (w/o/w) emulsions stabilized with Tween 20 or octenyl succinic anhydride (OSA) starch as a hydrophilic emulsifier and polyglycerol polyricinoleate (PGPR) as a hydrophobic emulsifier was investigated. The equal-molecular-weight hydrophilic aroma diacetyl (2,3-butanedione) or relatively more-hydrophobic 3-pentanone was added to the emulsions prepared by high speed mixing, or membrane emulsification followed by thickened with xanthan gum removing droplet size distribution and creaming as variables affecting dynamic release. Results showed the differences of w/o/w emulsions in the dynamic release compared to o/w emulsions mainly depended on aroma hydrophobicity, emulsion type, emulsifier-aroma interactions, and creaming. Xanthan led to a reduced headspace replenishment. Interfacially adsorbed OSA starch and xanthan-OSA starch interaction influenced on diacetyl release over emulsions. OSA starch alone interacted with 3-pentanone. This study demonstrates the potential impact of emulsifying and thickening systems on aroma release systems and highlights that specific interactions may compromise product quality.
机译：在水溶液（O / W）和水包油水溶液（W / O / W）乳液上的体外动态香气释放用吐温20或辛烯基琥珀酸酐（OSA）淀粉作为亲水性乳化剂并研究了聚甘油聚丙烯糖（PGPR）作为疏水性乳化剂。向通过高速混合或膜乳化剂制备的乳液中加入等分子量亲水性芳香二乙酰（2,3-丁二烯）或相对较疏水的3-戊酮，然后用黄原胶中去除液滴尺寸分布和奶油作为影响动态释放的变量。结果表明，与O / W乳液相比，动态释放中的W / O / W乳液的差异主要取决于香气疏水性，乳液型，乳化剂 - 香气相互作用和乳化剂。黄原南临导致了缩小的顶空补充。界面吸附的OSA淀粉和Xanthan-OSA淀粉相互作用影响乳液的二乙酰释放。单独的OSA淀粉与3-戊酮相互作用。本研究表明乳化和增稠系统对香气释放系统的潜在影响，并突出显示特定互动可能会损害产品质量。

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