Effects of Food Emulsifiers on Aroma and Taste Characteristics: Analysis Using GC-MS and Electronic Tongue

Flavor is a critical factor in food quality and significantly influences consumer preferences. Many foods exist in an emulsified state, and their flavor profiles are affected by the state of emulsification. Therefore, controlling the emulsification process is a key factor in determining food quality.

Emulsifiers　are widely used in the food industry; however, they are known to have distinctive tastes and influence the flavor profiles. Therefore, their use and application may affect food quality. In this study, we focused on changes in taste and flavor caused by emulsifiers by comparing the effects of sucrose fatty acid esters (SE), sodium stearoyl lactylate (SSL), and polysorbates (PS) in both solutions and emulsified systems (coconut milk).

Materials and

Methods:

SE was supplied by Mitsubishi Chemical Corporation, and SSL and PS were purchased as commercial products. These solutions were prepared as 0.1% aqueous solutions and qualitatively evaluated using taste sensors. For the preparation of coconut milk beverages, sunflower oil and various emulsifiers were added to coconut cream, followed by high-pressure homogenization and sterilization. The aromatic components of these samples were analyzed using SPME-GC-MS.

Results:

The selection of emulsifiers had a significant impact on taste and aroma profiles. The results of taste sensor analysis indicated differences in taste intensity between SE and PS, with trends varying depending on the sensor type. Additionally, SPME-GC-MS analysis revealed differences in aroma components, such as esters, between SE and PS.

Conclusion:

These findings provide valuable insights for companies working with emulsifiers and lipid-based products. Future work will include sensory evaluation of these samples to contribute to the development of superior food formulations.