Influence of polyols and bulking agents on flavour release from low-viscosity solutions

► Flavour release depends on physicochemical properties of flavour compounds in water. ► Physicochemical properties affecting release: hydrophobicity and volatility. ► Addition of sucrose, polyols and bulking agents affected flavour release. ► Polar compounds revealed an increasing release; release of non-polar compounds decreased. ► No evidence for correlation between flavour release and viscosity.