Abstract
The influence of proteins, polysaccharides, and droplet size on flavor release of an oil-in-water emulsion was determined using aroma compounds with different hydrophobic characteristics and static headspace analysis. Flavor release of lipophilic compounds (ethyl hexanoate and allyl isothiocyanate) was influenced by the three factors. Using protein as an emulsifier induces a decrease of flavor release of aroma compounds which interact with the protein. Emulsions with small fat droplets lead to a better release. The influence of polysaccharides depends on the fat droplet size: salting-out effect with large droplets and retention with small droplets. For hydrophilic compounds, no effect of the nature of the protein was noticed and the influence of the droplet size and polysaccharides was a function of the aroma compounds.
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