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Effects of fatty acids bound to monoglycerides in water-in-oil type emulsions on the release of aroma compounds
To elucidate the mechanism of flavor release from water-in-oil (W/O) emulsions containing a semi-solid fat, we analyzed the release of aroma components using a model emulsion with 57 volatiles. This methodology utilized headspace solid-phase microextraction-gas chromatography/mass spectrometry and evaluation of water droplet distribution, solid fat contents, and interface elastic modulus. The ratio of release of unsaturated aldehydes and esters from an unsaturated monoglyceride emulsion to that from a saturated monoglyceride emulsion increased with the increasing value of LogPow. For volatile fatty acids, the rate was relatively lower and did not depend on the value of LogPow. Furthermore, the release of lactones from the unsaturated monoglyceride emulsion was greater than that from the saturated monoglyceride emulsion. We conclude that lactone release was influenced by the interaction of carbon chains between lactones and the monoglyceride emulsions. Additionally, the carbon chain of saturated fatty acids on the interface inhibited volatile fatty acid access to the interface as a result of steric hindrance. Finally, the release of alcohols and esters was assumed to be affected by a combination of these effects.
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Tetrahydropyran – Wikipedia,
Tetrahydropyran – an overview | ScienceDirect Topics