Aroma encapsulation and aroma delivery by oil body suspensions derived from sunflower seeds (Helianthus annus)

作者：Fisk Ian D^*; Linforth Rob S T; Taylor Andrew J; Gray David A

来源：European Food Research and Technology, 2011, 232(5): 905-910.

DOI：10.1007/s00217-011-1459-z

• Emulsion
• Encapsulation
• Flavour
• Lipid
• Oil body
• Sunflower

Oil bodies are small discrete cell organelles that can be found within oilseeds. Oil bodies have been investigated previously as a potential technology platform for use within the food industry, offering stable, antioxidant-enriched lipid-delivery systems. In this study, the use of oil bodies as a flavour delivery agent is evaluated. Fresh aromatized oil bodies show comparable headspace flavour intensity to phospholipid-stabilized emulsions when in a static equilibrium state, and when evaluated by dynamic headspace dilution, aromatized oil bodies showed a significantly stronger potential to maintain their headspace volatile concentration, which may indicate that oil bodies would offer greater retronasal flavour delivery than current commercial systems.

• 出版日期2011-5