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

Fisk, Ian D.; Linforth, Rob S.T.; Taylor, Andrew J.; Gray, David A.

Authors

Rob S.T. Linforth robert.linforth@nottingham.ac.uk

Andrew J. Taylor andy.taylor@nottingham.ac.uk

DAVID GRAY david.gray@nottingham.ac.uk
Associate Professor



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.

Citation

Fisk, I. D., Linforth, R. S., Taylor, A. J., & Gray, D. A. (2011). Aroma encapsulation and aroma delivery by oil body suspensions derived from sunflower seeds (Helianthus annus). European Food Research and Technology, 232(5), doi:10.1007/s00217-011-1459-z

Journal Article Type Article
Publication Date Mar 18, 2011
Deposit Date Apr 12, 2012
Publicly Available Date Apr 12, 2012
Journal European Food Research and Technology
Print ISSN 1438-2377
Electronic ISSN 1438-2385
Publisher Humana Press
Peer Reviewed Peer Reviewed
Volume 232
Issue 5
DOI https://doi.org/10.1007/s00217-011-1459-z
Keywords Hexanal Lipid hydroperoxides Oil body Oxidation Sunflower
Public URL http://eprints.nottingham.ac.uk/id/eprint/1609
Publisher URL http://www.springerlink.com/content/e2975w6l0g034389/
Copyright Statement Copyright information regarding this work can be found at the following address: http://eprints.nottingham.ac.uk/end_user_agreement.pdf

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OB_Flavour_Eur_Food_Res_Technol_2011.pdf (264 Kb)
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Copyright Statement
Copyright information regarding this work can be found at the following address: http://eprints.nottingham.ac.uk/end_user_agreement.pdf





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