Zahra A. Shojaei - Faculty of Agriculture, Shahrekord University, PO Box ۱۱۵, Shahrekord, Iran
Rob S.T. Linforth† - Samworth Flavor Laboratory, Division of Food Sciences, School of Biosciences University of Nottingham, Sutton Bonington, Loughborough. LE۱۲ ۵RD. UK
Andrew J. Taylor† - Samworth Flavor Laboratory, Division of Food Sciences, School of Biosciences University of Nottingham, Sutton Bonington, Loughborough. LE۱۲ ۵RD. UK

The influence of CarboxyMethylCellulose, CMC, and oil content in low and high viscous milk solutions (below and above coil overlap concentration) was evaluated for strawberry flavour under static equilibrium and in vivo release conditions. For equilibrium analysis, the oil content and lipophilicity of volatile compounds significantly affected the air/product partition coefficients of ethyl hexanoate and ethyl butyrate, resulting in alteration of the aroma profile.However, the thickener concentration had no significant effect on the release of these esters under equilibrium conditions. The average lipid effect values were determined as 12.2 for ethylhexanoate and 2.77 for ethyl butyrate. Moreover, under mouth conditions, the effects of oilcontent, CMC concentration and panellists on in-vivo release of the two esters were significant as well as some interactions within factors such as oil × CMC concentration, oil × panellists.Contrary to equilibrium conditions, CMC concentration was a significant factor due to in-vivodelivery of ethyl hexanoate and ethyl butyrate. However, this effect was less apparent than oil content. It could be possible to order factors in terms of extent of their importance on theflavour release above the model thickened milks, i.e. oil content>panellists>CMC concentration

Milk, oil content, viscosity, flavor release, esters, panellists and lipophilicity