Effect of Oil Content on Flavour Release: Static Equilibrium Headspace above Milk-Based Emulsions

Static headspace measurements were performed using atmospheric pressure chemical ionisation- mass spectrometer (apci-ms) to determine volatile partitioning from a series of milk-based emulsions. the 20 aroma compounds studied exhibited a broad range of hydrophobicity/ hydrophilicity in model emulsions. experimental method was done using 6 samples with different lipid contents (0.002-0.102 g/ml). the results showed that there were three groups of volatile compounds due to their lipophilicities; the least, intermediate and most lipo-philic volatile compounds. overall, the release of lipophilic molecules was so dependent of the fat content of the matrix which opposed to the release of the very hydrophilic compounds.