Andrew J. Taylor

Ian D. Fisk

Robert S.T. Linforth

David A. Gray

Oil bodies are small sub-cellular organelles found in oilseeds that store oil as stabile oil droplets. There is the potential to directly extract and use oil bodies as a food ingredient; as such, the impact of their addition on the nutritional value and quality attributes of food should be assessed. This chapter reviews previous studies by the University of Nottingham on the complex and dynamic association of aroma volatiles and oil bodies, and highlights the impact of the oil body structural matrix on the equilibrium and static delivery of 2-nonanone to the gas phase.

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