Membrane composition and components are intrinsic properties of a cell membrane. Any changes in lipid vesicle composition or any stimuli, such as heat, that affect molecular packing induce dynamic shape change. Dynamic shape changes allow the determination of structural organization changes upon a change in the membrane internal or external environment. In this study, we report how thermal stress can affect isovaleraldehyde (IVA) flavor compound-containing membranes. We revealed that (1) IVA-containing lipid vesicles are large and their increasing size results in increasing IVA/vesicle concentration; (2) IVA-containing lipid vesicles are less thermo-responsive and are affected by increasing IVA concentration; finally, we discussed (3) the molecular mechanisms behind membrane packing. We proposed that the characteristic of IVA-containing membranes could be used in evaluating drink quality. Our results would potentially contribute to the development of membrane technology and the progress in further understanding physiological processes, such as flavor sensation.
Keywords: Isovaleraldehyde; Lipid vesicles; Microscopic observation; Size distribution; Thermo-responsiveness.
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