Keith Brown

Andrew J. Taylor

Nicole Yang

Joanne Hort

Robert S.T. Linforth

Stuart Walsh

Ian D. Fisk

Effective mixing of aroma compounds into complex food materials often requires the use of a flavor solvent. Solvents such as propylene glycol and triacetin aid the dispersion of small quantities of aroma compounds into foods either through enhancing mixing phenomena, changing partition coefficients or by delivering small droplets of aroma enriched solvent to the product. Within this chapter, the choice of flavor solvent is shown to impact the microstructure of shortcake biscuits.

Joanne Hort

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