Effect of High Shear Homogenization on the Physical Stability and Aroma Components of Edible Flavors System

High physical stability is critical yet challenging quality attributes to achieve in edible flavor formulation. In this study, the shear homogenization technique is reported to effectively enhance the dispersion of edible flavor emulsion, reduce the precipitation and stratification and ultimately improve the physical stability of liquid flavor mixtures. The effects of homogenization parameters including shear speed and time on stability indicators were comprehensively investigated. As shear speed increased from 0 to 8,000 rpm, the centrifugal sedimentation rate decreased significantly from 9.0% to 6.8%, while both the stability coefficient (from 0.6 to 0.8) and absolute zeta potential value (from 7.0 mV to 9.2 mV) exhibited upward trends. However, when shear speed exceeded 8,000 rpm and reaches 10,000 rpm, these trends were slightly reversed. With respect to homogenization time, the centrifugal sedimentation rate first decreased and then increased as treatment time extended, while the stability coefficient and absolute zeta potential value followed the opposite pattern. Particle size showed a consistent downward trend with increasing shear speed (2713.7–1112.0 nm at 0–10000 rpm) and prolonged homogenization time (1473.0–1368.3 nm at 0–20 min). The optimal homogenization parameter for edible flavor emulsion is 8,000 rpm applied for 5 minutes. Under this condition, the physical stability of the emulsion was improved, while the aroma composition was preserved and the total aroma content was enhanced. Consequently, the shear homogenization technology is a viable and effective approach to improving the physical stability and aroma components of the food flavors system.