Factors affecting flavour release and uptake in O/W emulsions:I. Release and uptake models

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Abstract
Summary: Flavour release in the mouth was described by a model which assumes that flavour compounds are transferred from oil to water when the interphase equilibria are disturbed by dilution with saliva, and that only the aqueous concentration stimulates perception. The release equations predict high potential extents of flavour release in the mouth at high values of flavour partition coefficients, emulsion dilution, and/or initial emulsion oil fraction. Application of the release model to n‐alkanal threshold concentrations in oil and water (Lea & Swoboda, 1958) revealed that n‐alkanal partition coefficients and threshold concentrations in O/W emulsions could be satisfactorily predicted. The release and uptake models are general in nature and may be applied to interphase transport in any liquid dispersed system following dilution with the continuous phase.

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