A mathematical model of volatile release in mouth from the dispersion of gelled emulsion particles

Journal of Controlled Release : Official Journal of the Controlled Release Society
Guoping LianIan T Norton

Abstract

This paper presents a mathematical model of in-mouth volatile release from gelled emulsion particles dispersed in a continuous aqueous phase. Data based on APCI MS-Breath analysis is presented to demonstrate the effect of particle size, oil content and oil-water partition coefficients. It is shown that in-mouth release of aroma from the dispersion of gelled emulsion particles follows a two-component kinetic equation with fast and slow components. Both the fast and slow rate constants depend on the particle size, oil content and oil water partition coefficient of the aroma. The relative amount of aroma contributing to the fast and slow components also depends on the size of the particles. In order to understand this unexpected behaviour, an analytical model was developed that considers the interplay between the mass transfer of flavour across the interface of the particles and that across the air-liquid interface. Analytical expressions for the two rate constants and the relative ratio of aroma contributing to the fast component have been derived. From this model, three regimes of in-mouth release of aroma from the dispersion of gelled emulsion particles were identified including, the emulsion regime, the transition regime and t...Continue Reading

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Citations

Oct 25, 2008·Critical Reviews in Food Science and Nutrition·David Julian McClementsYeonhwa Park
Jun 2, 2009·Critical Reviews in Food Science and Nutrition·David Julian McClementsJochen Weiss
Jan 14, 2011·Critical Reviews in Food Science and Nutrition·Christian SallesClaude Yven
Nov 13, 2007·Journal of Food Science·D J McClementsJ Weiss
Sep 18, 2015·Journal of Agricultural and Food Chemistry·Anwesha SarkarTim J Wooster
Nov 14, 2015·Critical Reviews in Food Science and Nutrition·Like MaoSong Miao
Jan 1, 2010·Annual Review of Food Science and Technology·David Julian McClements
Mar 11, 2020·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Sarah L Perry, David Julian McClements
Oct 24, 2020·Polymers·Roxana Gheorghita PuscaseluMihai Covasa
Jul 1, 2010·Comprehensive Reviews in Food Science and Food Safety·Owen Griffith Jones, David Julian McClements

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