Department

College of Agricultural and Environmental Sciences, North Carolina A&T State University, 1601 E Market St, Greensboro, NC, 27411

Document Type

Poster

Publication Date

4-17-2026

Abstract

Lipid Structure and Thermal Effects as Drivers of Aroma Release in Crystalline and Emulsified Fat Systems Sydnie Cobb Lipid Modification Laboratory North Carolina A&T State University Dr. Roberta Claro da Silva Dr. Lina Casale Aragon Alegro Abstract Introduction The role of lipid phase (liquid versus crystalline) in aroma release remains underexplored, and few frameworks exist for using lipids with engineered phase transitions to modulate warming and cooling sensations. The aim of this study is to quantify the effects of lipid phase state and emulsion topology on volatile release kinetics and examine how phase-change components influence thermal perception. Methods Model lipid systems were prepared to represent crystalline fat matrices (cocoa butter) and high-oleic oil-in-water (O/W) emulsions stabilized with sodium stearoyl lactylate. Samples contained limonene (non-polar) or vanillin (more polar) as representative aroma compounds. Cooling components (menthyl ester and erythritol) were incorporated to create phase-change conditions. Lipid crystallinity and microstructure were characterized using Polarized Light Microscopy (PLM), Differential Scanning Calorimetry (DSC), and droplet size comparison using Brightfield Microscopy. Volatile release was measured using solid-phase microextraction gas chromatography–mass spectrometry (SPME-GC-MS). Sensory time–intensity evaluation will measure cooling perception, and relationships between structure, volatile release, and perception will be analyzed using statistical modeling. Results It is hypothesized that crystalline lipids in water-in-oil systems retain aroma molecules more strongly, resulting in lower headspace concentrations, while fully liquid lipids allow greater aroma mobility and evaporation. In oil-in-water systems, aroma compounds may partition into the aqueous continuum, potentially increasing volatile release. Phase transitions during melting or dissolution may also alter the thermal time–intensity profile by absorbing heat and producing a cooling sensation that rises and fades. Conclusion Lipid structure and phase-change behavior are expected to influence volatile release kinetics and thermal perception, supporting the design of foods with controlled aroma release and enhanced sensory impact.

Download

Share

COinS