Ian D. Fisk firstname.lastname@example.org
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.
Rob S.T. Linforth email@example.com
Andrew J. Taylor firstname.lastname@example.org
David A. Gray David.email@example.com
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.
|Journal Article Type||Article|
|Publication Date||Mar 18, 2011|
|Journal||European Food Research and Technology|
|Peer Reviewed||Peer Reviewed|
|APA6 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|
|Keywords||Hexanal Lipid hydroperoxides Oil body Oxidation Sunflower|
|Copyright Statement||Copyright information regarding this work can be found at the following address: http://eprints.nottingh.../end_user_agreement.pdf|
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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