We thank colleagues at the Institute of Food Research in Reading for helpful advice. We gratefully acknowledge the financial support of the BBSRC. The work was also undertaken as part of a MAFF-DTI LINK scheme on flavor release.
Mathematical Models of Flavor Release from Liquid Emulsions
Version of Record online: 20 JUL 2006
Journal of Food Science
Volume 62, Issue 4, pages 653–664, July 1997
How to Cite
HARRISON, M., HILLS, B. P., BAKKER, J. and CLOTHIER, T. (1997), Mathematical Models of Flavor Release from Liquid Emulsions. Journal of Food Science, 62: 653–664. doi: 10.1111/j.1365-2621.1997.tb15429.x
- Issue online: 20 JUL 2006
- Version of Record online: 20 JUL 2006
- Ms received 8/22/96; revised 2/1/97; accepted 2/15/97
- mass transfer;
- penetration theory;
- mass diffusion;
The penetration theory of interfacial mass transfer was used to model flavor release from liquid emulsions. The model was used to predict the rates of release and partitioning properties of two volatiles, one hydrophilic (diacetyl) and the other hydrophobic (heptan-2-one), as a function of the oil volume fraction. In general the initial rates of release were faster for emulsions of lower oil content, whereas the equilibrium concentrations depended on the nature of the flavor compound and the volume fraction of oil in the emulsion. Experimental in vitro results suggested that the rate limiting step for flavor release was the resistance to mass transport across the emulsion-gas interface.