Effectiveness of octanol-air partition coefficients in predicting aroma release behavior from food emulsions: Impact of temperature and flavor intensity

The partitioning of aromatic compounds between foodstuffs and the gaseous phase determines aroma release during food consumption. As food is eaten, changes in the tasting temperature can influence the diffusion of aroma compounds, thereby impacting flavor perception. This study examined the relationship between three partition coefficients (water-air, octanol-water, and octanol-air) and the release of nine volatile aromas at three tasting temperatures (15 °C for cold serving food, 25 °C for room temperature, and 36 °C for cavity temperature) under both non-equilibrium and equilibrium by static headspace gas chromatography. Our results suggest that the octanol-air partition coefficient (logarithm) corresponds well with the release rate and quantity of lipophilic aroma from the oil-in-water emulsions at various mastication-related temperatures. The aroma release rates of esters and aldehydes were positively correlated with the aroma intensity in the flavored emulsions, and the total release quantity only corresponded well with temperature. • The aroma release rate of esters and aldehydes positively correlated with aroma intensity of emulsion. • log P oa can effectively predict aroma release rate from emulsions over mastication related temperatures. • log P oa can also predict the release concentration from emulsions over examined temperatures. • log P oa can predict the aroma release behavior during tasting without limiting the flavor intensity in the food matrix.