Effects of Preheating and Storage Temperatures on Aroma Profile and Physical Properties of Citrus-Oil Emulsions,Journal of Agricultural and Food Chemistry

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Effects of Preheating and Storage Temperatures on Aroma Profile and Physical Properties of Citrus-Oil Emulsions
Journal of Agricultural and Food Chemistry ( IF 5.7 ) Pub Date : 2017-08-25 00:00:00 , DOI: 10.1021/acs.jafc.7b03270
Ying Yang ₁ , Chengying Zhao ₁ , Guifang Tian ₁ , Chang Lu ₁ , Shaojie Zhao ₁ , Yuming Bao ₁ , David Julian McClements ₂ , Hang Xiao ₂ , Jinkai Zheng _{1,

2}

Affiliation

Citrus oils are used as good carrier oil for emulsion fabrication due to their special flavor and various health-promoting functions. In this study, the effects of preheating temperature (30, 40, 50, 60, and 70 °C) and storage temperature (4, 25, and 37 °C) on aroma profiles and physical properties of three citrus-oil (i.e., mandarin, sweet orange, and bergamot oils) emulsions were systematically investigated for the first time. The results demonstrated the significant impact of temperature on aroma profile and physical properties. The abundance of d-limonene was found to be the main factor determining the aroma of the three citrus-oil emulsions at different preheating and storage temperatures, while β-linalool and linalyl acetate were important for the aroma of bergamot oil emulsion. Preheating temperature showed a profound impact on the aroma of citrus-oil emulsions, and the aroma of different citrus oil emulsions showed different sensitivity to preheating temperature. Storage temperature was also able to alter the properties of citrus oil emulsions. The higher was the storage temperature, the more alteration of aroma and more instability of the emulsions there was, which could be attributed to the alteration of the oil components and the properties of emulsions. Among all three emulsions, bergamot-oil emulsion was the most stable and exhibited the most potent ability to preserve the aroma against high temperature. Our results would facilitate the application of citrus-oil emulsions in functional foods and beverages.

中文翻译：

预热和储存温度对柑橘油乳状液香气特性和物理性能的影响

柑橘油由于其特殊的风味和多种促进健康的功能而被用作乳液制造的良好载体油。在这项研究中，预热温度（30、40、50、60和70°C）和存储温度（4、25和37°C）对三种柑橘油（例如，首次系统地研究了普通话，甜橙和佛手柑油）乳液。结果表明温度对香气特征和物理性质的显着影响。d的丰度柠檬烯是决定三种柑橘油乳液在不同预热和储存温度下香气的主要因素，而β-芳樟醇和乙酸芳樟酯对佛手柑油乳液的香气很重要。预热温度对柑桔油乳状液的香气有深远的影响，不同的柑桔油乳状液的香气对预热温度的敏感性不同。储存温度还能够改变柑橘油乳液的性能。储存温度越高，乳剂的香气变化和不稳定性就越多，这可以归因于油成分的变化和乳剂的性能。在所有三种乳液中，佛手柑油乳液是最稳定的，并且具有最强的保持高温香气的能力。我们的结果将促进柑桔油乳液在功能性食品和饮料中的应用。

更新日期：2017-08-26

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