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.

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.

• Journal Article Type: Article
• Publication Date: Mar 18, 2011
• 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
• 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
• DOI: https://doi.org/10.1007/s00217-011-1459-z
• Keywords: Hexanal Lipid hydroperoxides Oil body Oxidation Sunflower
• Publisher URL: http://www.springerlink.com/content/e2975w6l0g034389/
• Copyright Statement: Copyright information regarding this work can be found at the following address: http://eprints.nottingh.../end_user_agreement.pdf