Flavour Binding by Solid and Liquid Emulsion Droplets - Food Colloids: Self-Assembly and Material Science - page 427

allow easy observation under the microscope. Various concentrations of solid
droplets were mixed with the aroma cocktail and observed under polarized light
using an Olympus BX40 microscope (Melville, NY) equipped with a video
camera (Sony 3CCD, PXC-970MD, New York, NY) using 200 and 1000
magnification lenses. Image manipulation was performed using PAX-it 4.2
software (Franklin Park, NJ). In the absence of added aroma mixture, the
droplets appeared as bright specs under polarized light as shown in images (a),
(c) and (e) in Figure 2. But, in the presence of the added aroma, many of the
solid droplets in the more dilute emulsion had apparently disappeared, suggest-
ing that the crystals had dissolved in the added aroma component [Figure 2(d)].

(a) (b)

(c) (d)

(e) (f)

Figure 2 Polarized light micrographs of coarse solid n-eicosane emulsions: (a) 20%
n-eicosane, no added aroma; (b) 20% n-eicosane, with added aroma; (c) 5%
n-eicosane, no added aroma and (d) 5% n-eicosane, with added aroma (scale
bar ¼ 40 m m). Micrographs (e) and (f) are higher magnification images of the
20% emulsion without and with added aroma (scale bar ¼ 10 m m)