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J Agric Food Chem. 2006 Mar 8;54(5):1829-37.

Effects of droplet crystallization and melting on the aroma release properties of a model oil-in-water emulsion.

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Department of Food Science, The Pennsylvania State University, 103 Borland Lab, University Park, Pennsylvania 16802, USA.


Aroma compounds partition between the dispersed and the continuous phases in emulsions, and phase transitions in the lipid droplets profoundly affect the position of the equilibrium. In the present study, the release of ethyl butyrate, ethyl pentanoate, ethyl heptanoate, and ethyl octanoate from a series of sodium caseinate-stabilized, n-eicosane emulsions was investigated as a function of solid and liquid lipid droplet concentration. For all compounds, headspace volatile concentrations above the solid droplet emulsions were higher than those above the liquid droplet emulsions. The interaction with liquid droplets could be modeled in terms of volume-weighted bulk partition coefficients while the more nonpolar volatiles bound to the surface of solid lipid droplets. The amount of volatiles bound to solid surfaces increased with aqueous concentration up to a critical point and then rapidly increased. The critical point corresponds to the dissolution of the solid lipid in a phase of adsorbed volatile. The binding of volatiles to both solid and liquid eicosane droplets is reversible.

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