Controlled Release of Flavor Substances from Sesame-Oil-Based Oleogels Prepared Using Biological Waxes or Monoglycerides

Controlled Release of Flavor Substances from Sesame-Oil-Based Oleogels Prepared Using Biological Waxes or Monoglycerides

The flavor substances in sesame oil (SO) are volatile and unstable, which causes a decrease in the flavor characteristics and quality of SO during storage. In this study, the effect of gelation on the release of flavor substances in SO was investigated by preparing biological waxes and monoglyceride...

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Bibliographic Details
Main Authors: Min Pang, Lulu Cao, Shengmei Kang, Shaotong Jiang, Lili Cao
Format: Article
Language:English
Published: MDPI AG 2021-08-01
Series:Foods
Subjects:
sesame oil
gelation
oleogels
controlled volatile release
Online Access:https://www.mdpi.com/2304-8158/10/8/1828

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