Differences in dynamic aroma release from unfoamed and foamed dairy matrices – experimental setup, physical and chemical mechanisms

Fat reduction is a major challenge for food manufacturers, because the desired calorie reduction goes along with a different aroma perception of low-fat products. To compensate for these changes, this work investigated the effect of foaming on aroma release from a fat-free dairy matrix. A mouth model and an analytical method based on HS-SPME-GC-IMS were designed and validated to quantify dynamic aroma release during thermally induced foam collapse. It was demonstrated that foaming significantly changes the release of aroma compounds. Depending on the hydrophobicity of the aroma substance, release was either increased or decreased after the inclusion of a gas phase.