Evaluation of flavour characteristics of docosahexaenoic acid-fortified emulsions as a function of crystallisation temperature

Document Type

Article

Journal/Book Title/Conference

Food Chemistry

Volume

122

Issue

3

Publisher

Elesiver

Publication Date

10-1-2010

First Page

737

Last Page

743

Abstract

The objective of this study was to evaluate the stability and flavour intensity of docosahexaenoic acid (DHA)-fortified emulsions as affected by processing temperature (−5 and −10 °C) and oil content (20% and 40% oil-in-water emulsions). The emulsions’ physical stability was measured using backscattering measurements. Flavour attributes, such as oxidised, rancid, fishy and buttery, were quantified using a descriptive panel. For all conditions, DHA-fortified emulsions had a significantly higher fishy flavour; and flavour intensities were higher for emulsions crystallised at −10 °C than for emulsions crystallised at −5 °C. These differences were significant (P < 0.05) for buttery and rancid. Significant differences in the intensity of the oxidised attribute for emulsions crystallised at −5 °C were eliminated when samples were crystallised at −10 °C. The higher flavour intensity at lower temperature is probably due to greater destabilisation (i.e., separation of the oil and water phases) for emulsions crystallised at −10 °C.

Comments

* indicates graduate students; # indicates undergraduate students mentored

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