Ian D. Fisk's Books

Prediction of the impact of lipid addition or subtraction on the aroma profile of a complex food is challenging. There are simple models for modeling the impact of changes in lipid content on aroma partitioning, which are designed and validated for static equilibrium headspace situations but are not appropriate for dynamic in vivo situations. This chapter reviews work completed at the University of Nottingham on the development and application of a mathematical model to predict the impact of lipid modification on the delivery of aroma in vivo.

Oil bodies are small sub-cellular organelles found in oilseeds that store oil as stabile oil droplets. There is the potential to directly extract and use oil bodies as a food ingredient; as such, the impact of their addition on the nutritional value and quality attributes of food should be assessed. This chapter reviews previous studies by the University of Nottingham on the complex and dynamic association of aroma volatiles and oil bodies, and highlights the impact of the oil body structural matrix on the equilibrium and static delivery of 2-nonanone to the gas phase.

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.

Book's by Ian D. Fisk

Flavour Science

Flavour Science

Flavour Science

Flavour Science

Flavour Science

Flavour Science

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