Oral behaviour of food hydrocolloids and emulsions. Part 2. Taste and aroma release

Physico-chemical and physiological factors that affect aroma and taste release in the mouth are discussed in relation to hydrocolloid levels and o/w emulsion phase volumes. Changes in viscosity introduced through the use of biopolymer solutions only have a small effect on aroma and taste release, while changes in the fat levels have a marked effect on both aroma and taste. Based on an understanding of the inter-relationship between microstructure, in-mouth processing and oral physiology, microstructures were specifically designed to control the delivery and release of aroma and taste during consumption. Gelled emulsion particles (microstructured emulsions) have been designed to control aroma delivery in low fat foods and duplex emulsions have been designed to control sour taste perception in low pH foods.