Timing of intensity perception of a polar vs nonpolar aroma compound in the presence of added vegetable fat in milk.J Agric Food Chem. 2003 Aug 27; 51(18):5437-43.JA
Differences in timing of intensity perception of the retronasal aroma of a nonpolar (linalool) vs polar (diacetyl) compound when the matrix (milk) fat content was varied (0%, 1%, 5%, or 10% rapeseed oil) were studied using a time-intensity method. Aromas were also evaluated by orthonasal means and with static headspace gas chromatography (GC). With increasing fat content, linalool was considerably retained in the matrix, while the release of diacetyl was not affected. As little as 1% fat was sufficient to significantly reduce the volatility (GC results) of linalool and orthonasal, but not retronasal, intensity. No effect of fat was found on the rate of linalool release. The linalool perception of the sample containing the greatest amount of fat lasted a shorter time than that of the samples containing less fat; however, the decrease in intensity perception was steeper in lower fat samples. The observed temporal release of linalool partly challenges the often-repeated statement that reduction of fat results in a more rapid and shorter aroma release.