jf025646k_si_001.pdf (69.17 kB)
Experimental and Modeling Studies Showing the Effect of Lipid Type and Level on Flavor Release from Milk-Based Liquid Emulsions
journal contribution
posted on 2002-11-28, 00:00 authored by Deborah D. Roberts, Philippe Pollien, Brigitte WatzkeThe purpose of this work was to study two key parameters of the lipid phase that influence flavor
releaselipid level and lipid typeand to relate the results to a mass balance partition coefficient-based mathematical model. Release of 10 volatile compounds from milk-based emulsions at 10, 25,
and 50 °C was monitored by 1-min headspace sampling with a solid-phase microextraction fiber,
followed by GC-MS analysis. As compared to the observations for milk fat, changing to a lipophilic
lipid (medium-chain triglycerides, MCT) and adding a monoglyceride-based surfactant did not influence
the volatiles release. However, increasing the solid fat content was found to increase the release. At
25 °C, and even more so at 10 °C, concurrent with an increase in their solid fat content, hydrogenated
palm fat emulsions showed increased flavor release over that observed for emulsions made with
coconut oil, coconut oil with surfactant, milk fat, and MCT. However, at 50 °C, when hydrogenated
palm fat emulsions had zero solid fat content, there was no difference in flavor release from that
observed for milk fat emulsions. Varying milk fat at nine levels between 0 and 4.5% showed a
systematic dependence of the release on the lipid level, dependent on compound lipophilicity. Close
correlations were found between the experimental and model predictions with lipid level and percent
liquid lipid as variables.
Keywords: Partition coefficients; oil; model; interaction