@article { , title = {Aroma encapsulation and aroma delivery by oil body suspensions derived from sunflower seeds (Helianthus annus)}, abstract = {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.}, doi = {10.1007/s00217-011-1459-z}, eissn = {1438-2385}, issn = {1438-2377}, issue = {5}, journal = {European Food Research and Technology}, publicationstatus = {Published}, publisher = {Springer Verlag}, url = {https://nottingham-repository.worktribe.com/output/707320}, volume = {232}, keyword = {Hexanal Lipid hydroperoxides Oil body Oxidation Sunflower}, year = {2011}, author = {Fisk, Ian D. and Linforth, Rob S.T. and Taylor, Andrew J. and Gray, David A.} }