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.