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ODOR PERCEPTION OVER LIQUID EMULSIONS CONTAINING SINGLE AROMA COMPOUNDS: EFFECTS OF AROMA CONCENTRATION AND OIL VOLUME FRACTION
Author(s) -
BROSSARD CHANTAL,
ROUSSEAU FLORENCE,
LLAMAS GENEVIÈVE,
DUMONT JEANPIERRE
Publication year - 2002
Publication title -
journal of sensory studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.61
H-Index - 53
eISSN - 1745-459X
pISSN - 0887-8250
DOI - 10.1111/j.1745-459x.2002.tb00362.x
Subject(s) - aroma , odor , emulsion , chemistry , ethyl butyrate , hexanal , aroma compound , chromatography , hexadecane , aqueous solution , ethyl hexanoate , fraction (chemistry) , food science , organic chemistry
This study aimed to check the hypothesis that aroma concentration in the aqueous phase of an oil‐in‐water emulsion controlled the odor intensity of single aroma compounds. A set of flavored oil‐in‐water emulsions, prepared according to a 2 2 experimental design (aroma concentration, oil volume fraction) with two central points, was assessed for odor intensity by a 24‐member panel during four sessions. In each session, three of the four‐studied aroma molecules (benzaldehyde, ethyl butyrate, linalool and acetophenone) were investigated. Whatever the aroma, the experimental data showed that the oil volume fraction of the emulsion (from 0.12 to 0.48) did not influence the odor intensity. For each emulsion composition, aroma concentrations at equilibrium in both phases were calculated using the oil‐water partition coefficient of the compound. Odor intensities, estimated from aroma concentration in the aqueous phase using previously reported modeling of odor intensity above water solutions, were then compared to experimental data. It is confirmed that the perceived odor intensity is governed by the aroma concentration in the aqueous phase at the time of the trial and not by the averaged apparent concentration in the emulsion.