Exploring the effects of flavour encapsulation technologies

Flavour is one of the most important factors determining the quality and acceptability of foods. Many processed foods are formulated with added flavours to enhance their quality and consumer satisfaction. Encapsulation technologies are commonly used in processed foods to protect flavours from evaporation and degradation or to provide controlled release.

While flavour encapsulation technologies and ingredients have been widely researched, there is a lack of understanding of the dynamics of flavor release during eating and how this relates to overall flavor perception. This knowledge would assist in the design of manufactured foods to match consumer preference. 

In this study, scientists from Plant & Food Research, along with colleagues from Takasago International Corporation (USA), looked at whether different encapsulation systems generate different flavour perceptions. 

The study found that flavour perceptions are greatly affected by encapsulation technologies and particle sizes. The perception can be modified by combining flavour particles produced by different encapsulation technologies – depending on the application and desired flavour profile. A large perceived flavour intensity variation between panelists (resembling variation among consumers), was also found in this study, supporting the growing evidence that flavour perception is influenced by an individual’s habitual oral processing behavior.

Journal Reference:

Kim, E, Paredes, D, Motoi, L, Eckert, M, Wadamori, Y, Tartaglia, J, Green, C, Hedderley, D, Morgenstern, M 2019. Dynamic flavor perception of encapsulated flavors in a soft chewable matrix. Food Research International Vol 123 https://doi.org/10.1016/j.foodres.2019.04.038