# Effect of Food Emulsifiers on Aroma Release
## 2 Results and Discussion
### Influence of Different Emulsifier Systems with Added Thickener on Aroma Release  
Analysis of variance showed that there was no significant difference on the release of ethyl acetate between different concentrations of composite systems. However there were significant differences with the other aroma compounds. By analysing the changes of peak areas in mixed systems, it was observed that the combination of sucrose fatty acid ester and xanthan gum showed the maximum reduction. This finding indicated that the mixture of sucrose fatty acid ester and xanthan gum can effectively reduce the release of aromas. The interaction between sucrose fatty acid ester and xanthan gum may have promoted the formation of inclusion compounds and thus reduced the amount of aroma released. As shown in Figures 5-7 the combination of emulsifiers and xanthan gum increased the quantity of aroma released compared with single emulsifier systems. However, as the amount of supplemented xanthan gum increased, the amount released showed a downward trend. Meanwhile, a lower amount  
Figure 4: Effects of xanthan gum on the release of ethyl acetate, (_E_)-2-hexenal, carvone (**a**) and perillaldehyde, \(\alpha\)-pinene, 3-carene, limonene (**b**). Significant differences (\(p<0.05\)) between different concentrations are performed by letters on the same polylines. Where the letters on the same polyline are the same, there is no significant difference between different concentrations. was released at a higher concentration of xanthan gum. The influence of different emulsifier systems with xanthan gum on aroma release was analysed, and a comparison and analysis of the peak areas obtained from various aroma compounds and solution systems were carried out. The following conclusions could be drawn from the trend charts:  
1. When 0.3% Tween 80 was mixed with different concentrations of xanthan gum (0.1%, 0.2%, 0.3%, 0.4%, and 0.5%), the quantity released with 0.2% xanthan gum was lower than that of other concentrations as shown in Figure 5. After 0.3%, the amount released showed a downward trend. Figure 5: Effects of Tween 80 and xanthan gum on the release of ethyl acetate, (_E_)-2-hexenal, carvone (**a**) and perillaldehyde, \(\alpha\)-pinene, 3-carene, limonene (**b**). Significant differences (\(p<0.05\)) between different concentrations are performed by letters on the same polylines. Where the letters on the same polyline are the same, there is no significant difference between different concentrations. 2. The quantity of carvone released presented a significant downward trend, seen in Figure 6a. With 0.3% soybean lecithin, the quantities of carvone, perillaldehyde, and (_E_)-2-hexenal released were restrained with the increase of xanthan gum concentration. All these compounds had the lowest peak area when the concentration of xanthan gum was 0.5%. However, the amount of ethyl acetate released was not significantly changed. As shown in Figure 6b, the amount released presented a significant (_p_ < 0.05) downward trend after 0.3%. 3. When 0.3% sucrose fatty acid ester was mixed with xanthan gum at different concentrations (0.1%, 0.2%, 0.3%, 0.4%, and 0.5%), aroma release showed a sharp decline after 0.4% (Figure 7). The lowest peak areas were observed when the concentration of xanthan gum was 0.5%. Figure 6: Effects of soybean lecithin and xanthan gum on the release of ethyl acetate, (_E_)-2-hexenal, carvone (**a**) and perillaldehyde, \(\alpha\)-pinene, 3-carene, limonene (**b**). Significant differences (_p_ < 0.05) between different concentrations are performed by letters on the same polylines. Where the letters on the same polyline are the same, there is no significant difference between different concentrations. After 0.4%, the interactions between emulsifiers and xanthan gum influence the aroma release by entrapping aroma molecules or generating hydrogen bonds with aroma molecules [24].