Flavor release from salad dressings: Sensory and physicochemical approaches in relation with the structure

The effect of process and formulation on sensory perception and flavor rele ase was investigated on salad dressing models. Oil/vinegar emulsions (phi = 0.5, droplet size > 10 mu m) with thickeners and a whey protein concentrat e were prepared with different fat droplet sizes and different distribution s of fat droplet size. The effect of the amount of emulsifier was also test ed. Sensory profile analysis was performed by a trained panel and flavor re lease quantified by dynamic headspace analysis. When the droplet size is in creased, the lemon smell and citrus aroma significantly increase, whereas t he egg note, mustard, and butter aroma significantly decrease. The concentr ations of alcohols and acids significantly increase when droplet size incre ases, whereas those of other compounds such as limonene or benzaldehyde sig nificantly decrease. The dispersion of the droplet size has a small effect on flavor perception, and the effect of the increase of the amount of emuls ifier is noticed only by instrumental analysis.