Dynamic flavour release from Miglyol/water emulsions: modelling and validation

The initial dynamic flavour release from Miglyol/water emulsions was modelled. Modelling was merely based on theoretical physicochemical data of flavour volatiles and process parameters of a headspace apparatus used for model validation. The rate-limiting factor, determining initial flavour release, was the dynamic partitioning from the aqueous phase into the gas phase. This was experimentally confirmed by real time measurements of dynamic flavour release. Improved predictions of the model were obtained when theoretical octanol/water partition coefficients were replaced by measured Miglyol/water partition coefficients.