Flavour Science: Chapter 27. Aroma and Flavor Solvent: Impact on the Matrix

by Nicole Yang, Joanne Hort, Robert S.T. Linforth

Effective mixing of aroma compounds into complex food materials often requires the use of a flavor solvent. Solvents such as propylene glycol and triacetin aid the dispersion of small quantities of aroma compounds into foods either through enhancing mixing phenomena, changing partition coefficients or by delivering small droplets of aroma enriched solvent to the product. Within this chapter, the choice of flavor solvent is shown to impact the microstructure of shortcake biscuits.

16 pages, Kindle Edition

Published July 29, 2013