1 1 Volatile release and structural stability of β-lactoglobulin primary and 2 multilayer emulsions under simulated oral conditions 3 4 O. Benjamin a,b,c , P. Silcock b , J. Beauchamp c , A.Buettner c , D.W. Everett a,b 5 6 a Riddet Institute, Palmerston North, New Zealand 7 b Department of Food Science, University of Otago, Dunedin, New Zealand 8 c Department of Sensory Analytics, Fraunhofer Institute for Process Engineering and Packaging 9 IVV, Freising, Germany 10 11 12 13 14 15 16 17 18 19 *Corresponding author. Tel:+ 64-3-479-7545 ; fax: +64-3-479-7567 20 Email address: ofir.benjamin@otago.ac.nz 21