Mialon and Ebeler (1997) used a tim

Mialon and Ebeler (1997) used a time–intensity (T–I)
procedure for measuring the effect of flavour/matrix interaction
on retronasal aroma perception in vegetable oilbased
O/W emulsions differing in fat level. The results
showed that T–I parameters were affected differently
depending on the chemical/physical nature of the flavour
compound, the lipid phase concentration in the emulsion
and the salivary flow rate of the subjects.
The general effect of emulsion composition and fat
phase volume on flavour release has been reviewed by several
authors and a number of physicochemical models have
been developed (Harrison, Hills, Bakker, & Clothier, 1997;
McNulty & Karel, 1973; Overbosch, Afterof, & Haring,
1991). McNulty and Karel (1973) in their model assumed
that (1) flavour compounds are transferred from oil to
water when interphase equilibria are affected by dilution
with saliva and (2) only the aqueous solutions of the
tastants stimulate perception. The model also suggested,
that emulsion type (O/W or W/O) might have little effect
on oral flavour release for hydrophilic compounds
(tastants).
Overbosch et al. (1991) considered the release of volatile
flavour compounds from emulsions. Their theoretical
model predicted that flavour release should be the same
from comparable O/W and W/O emulsions at the same
fat phase volume. However, their experimental results
showed that the rate and amount of diacetyl release into
the gas phase from emulsions were consistently higher from
O/W than W/O samples. Those results were confirmed by
Salvador et al. (1994).