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Flavor release from foods is very important because it dictates consumer satisfaction. Flavor release from food matrix and the subsequent delivery of flavor to the olfactory and gustatory receptors was reviewed by Taylor [1]. Harrison and Hill [2] proposed a mathematical model of flavor release from liquids containing aroma-binding macromolecules. Their model incorporates the penetration theory of interfacial mass transfer to describe flavor transport across the liquid-gas interface and first-order chemical kinetics to describe the interaction between flavor and ingredient. Giroux et al. [3] characterized the hydrophobic flavor release profile in oil-in-water emulsions. They showed the important role of emulsion oil content on flavor release profile. Rabe et al. [4] investigated dynamic flavor release from miglyol/water emulsions by using gas chromatography-thermodesorptionflame ionization detection. Relkin et al. [5] investigated the effect of fat nature and aroma compound hydrophobicity on flavor release from complex food emulsions. These flavor release studies indicate the importance of flavor release kinetics from emulsified solution and under cooking conditions. In the present study, the effect of reconstituted emulsion oil-droplet size on the flavor release rate of emulsified flavor from spray-dried powder in boiling water was investigated. Various spray-dried powders of emulsified d-limonene was prepared using maltodextrin (MD), highly branched cyclic dextrin (HBCD), resistant starch (RS), or their mixtures as wall material and gum arabic (GA), modified starch (HI-CAP or CAPSUL) or soybean soluble polysaccharides (SSPS) as emulsifier. d-Limonene was used as a model flavor. The spray-dried powders of microencapsulated d-limonene were subjected to boiling at atmospheric pressure to investigate the release behavior of the flavor compound.

Effect of Reconstituted Emulsion Oil-droplet Size on Release Rate of the Emulsified <i>d</i>-Limonene Spray-Dried Powder in Boiling Water