Experimental and modeling studies showing the effect of lipid type and level on flavor release from milk-based liquid emulsions

The purpose of this work was to study two key parameters of the lipid phase that influence flavor releaselipid level and lipid typeand to relate the results to a mass balance partition coefficient-based mathematical model. Release of 10 volatile compounds from milk-based emulsions at 10, 25, and 50 °C was monitored by 1-min headspace sampling with a solid-phase microextraction fiber, followed by GC-MS analysis. As compared to the observations for milk fat, changing to a lipophilic lipid (medium-chain triglycerides, MCT) and adding a monoglyceride-based surfactant did not influence the volatiles release. However, increasing the solid fat content was found to increase the release. At 25 °C, and even more so at 10 °C, concurrent with an increase in their solid fat content, hydrogenated palm fat emulsions showed increased flavor release over that observed for emulsions made with coconut oil, coconut oil with surfactant, milk fat, and MCT. However, at 50 °C, when hydrogenated palm fat emulsions had zero solid ...