Margarines are water‐in‐oil (W/O) emulsion‐type products produced with butter aroma. The aim of this study is to investigate the volatile release of the butter aroma compounds used in the water phase of model margarine and sensory properties influenced by the change of fat and emulsifier. A headspace/solid phase microextraction/gas chromatography/mass spectrometry (HS/SPME/GC/MS) system is used for the identification of the volatile compounds. It is determined that high fat content in model margarine samples results in an increase in the release of both 2,3‐butandione and butanoic acid. On the other hand, an increase in fat content reduces the release of butanoic acid ethyl ester and vanillin. In addition, an increase in the emulsifier content of the model margarines results in a decrease in butanoic acid ethyl ester release. The model margarines with 80% fat content have the highest hardness and storage modulus (G′) values. The perception of butter aroma and taste are more intense in high‐fat margarine samples, while fruity aroma and taste, vanilla aroma, and taste perception are higher in low‐fat margarine samples. However, emulsifier content does not affect the sensory properties of the model margarines.

中文翻译：

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脂肪和乳化剂含量对人造黄油在水相中挥发性释放和模型人造黄油的物理特性的影响

人造黄油是具有黄油香气的油包水（W / O）乳液型产品。这项研究的目的是研究人造黄油模型水相中使用的黄油香气化合物的挥发性释放以及受脂肪和乳化剂变化影响的感官特性。顶空/固相微萃取/气相色谱/质谱（HS / SPME / GC / MS）系统用于鉴定挥发性化合物。已确定模型人造黄油样品中的高脂肪含量会导致2,3-丁二酮和丁酸的释放增加。另一方面，脂肪含量的增加减少了丁酸乙酯和香兰素的释放。另外，模型人造黄油的乳化剂含量的增加导致丁酸乙酯释放的减少。脂肪含量为80％的模型人造黄油具有最高的硬度和储能模量（G'）值。在高脂人造黄油样品中，对黄油香气和味道的感知更加强烈，而在低脂人造黄油样品中，水果的香气和味道，香草香气和味道感知更高。但是，乳化剂的含量不会影响人造黄油的感官特性。