Aroma Compounds Release from or Carried within Aerosol Droplets

Aerosol droplets significantly influence aroma release and retro-nasal perception during beverage consumption. This study explored how aerosols contribute to aroma transfer using in vitro and in vivo methods. Three aroma compounds─ethyl butyrate, α-terpineol, and cinnamic aldehyde─were tested in carbonated and noncarbonated sweetener solutions. Splashing (high aerosol) and gentle pouring (low aerosol) were used to vary aerosol levels. GC–MS/MS, GC–MS, and odor sensors quantified aroma release. Splashing increased aroma concentrations by 1.6–58.1 times, especially for volatile compounds like ethyl butyrate. Less volatile compounds remained within the droplets. Aroma release correlated strongly with the aerosol mass and surface area (r > 0.6; p < 0.01). In vivo results confirmed aerosol-driven aroma transfer during swallowing, although correlations were less consistent due to physiological variability. Overall, aerosols act as carriers for low-volatility compounds and enhance the release of volatile ones, offering new strategies for optimizing sensory qualities in beverage formulation.