Aroma encapsulation and aroma delivery by oil body suspensions derived from sunflower seeds (Helianthus annus)

Fisk, Ian D. and Linforth, Rob S.T. and Taylor, Andrew J. and Gray, David A. (2011) Aroma encapsulation and aroma delivery by oil body suspensions derived from sunflower seeds (Helianthus annus). European Food Research and Technology, 232 (5). p. 905. ISSN 1438-2385

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Abstract

Oil bodies are small discrete cell organelles

that can be found within oilseeds. Oil bodies have been

investigated previously as a potential technology platform

for use within the food industry, offering stable, antioxidant-enriched lipid-delivery systems. In this study, the use of oil bodies as a flavour delivery agent is evaluated. Fresh aromatized oil bodies show comparable headspace flavour intensity to phospholipid-stabilized emulsions when in a static equilibrium state, and when evaluated by dynamic headspace dilution, aromatized oil bodies showed a significantly stronger potential to maintain their headspace volatile concentration, which may indicate that oil bodies would offer greater retronasal flavour delivery than current commercial systems.

Item Type: Article
Uncontrolled Keywords: Hexanal Lipid hydroperoxides Oil body Oxidation Sunflower
Schools/Departments: University of Nottingham UK Campus > Faculty of Science > School of Biosciences > Division of Food Sciences
Depositing User: Fisk, Dr Ian
Date Deposited: 12 Apr 2012 09:31
Last Modified: 12 Apr 2012 09:31
URI: http://eprints.nottingham.ac.uk/id/eprint/1609

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