Flavour release of aldehydes and diacetyl in oil/water systems

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The concentration- and time-dependent release of three C6-aldehydes, six C9-aldehydes and diacetyl was studied in model systems. The systems were water, rapeseed oil and oil-in-water emulsions. Dynamic headspace sampling was used to collect the volatile compounds. In the concentration-dependent release experiment, the C6-aldehydes were released in equal proportions from the aqueous and the emulsion systems, but in lower amounts from the pure oil. The amounts of C9-aldehydes released decreased with increasing oil content. All aldehydes were released more rapidly from the aqueous system than from the pure oil. The release over time for diacetyl and (E,E)-2,4-hexadienal showed a linear relationship in all systems. The other compounds followed an exponential relationship between the time and the fraction released in the aqueous systems. It was demonstrated that the release of the volatile compounds was dependent on the chain length, the degree of unsaturation as well as the characteristics of the model system.
Original languageEnglish
JournalFood Chemistry
Pages (from-to)355-362
Number of pages8
Publication statusPublished - 2000

ID: 7773515