Aromatic profiles of spray-dried encapsulated orange flavours: influence of matrix composition on the aroma retention evaluated by sensory analysis and electronic nose techniques

被引：15

作者：

Galmarini, M. V. ^{[1
,2
]}

Zamora, M. C. ^{[1
,2
]}

Baby, R. ^{[1
,3
]}

Chirife, J. ^{[2
]}

Mesina, V. ^{[4
]}

机构：

[1] Consejo Nacl Invest Cient & Tecn CONICET, Buenos Aires, DF, Argentina

[2] UCA, Fac Ciencias Agr, Buenos Aires, DF, Argentina

[3] Ctr Invest Solidos CINSO, Villa Martelli, Argentina

[4] Inst Invest Cient & Tecn Fuerzas Armadas CITEFA, Villa Martelli, Argentina

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2008年 / 43卷 / 09期

关键词：

electronic nose; orange encapsulated flavours; sensory profile; spray-dried; sucrose; trehalose;

D O I：

10.1111/j.1365-2621.2007.01592.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Spray-dried orange flavour encapsulated in different amorphous matrices composed of maltodextrin (MD) and different combinations with; sucrose, trehalose, lactose, modified starch and gum arabic (ga); were evaluated by sensory analysis and electronic nose (e-nose). With both techniques the flavours encapsulated in MD-sucrose and MD-lactose-sucrose were perceived as similar. However, the e-nose did not detect any differences among the other matrices (MD-trehalose, MD, MD-sucrose at a different concentration and MD-ga). On the contrary, sensory analysis was able to group MD-trehalose and MD describing them by: woody, marmalade, syrup, citrus terpenes, and Vitamin C; MD-sucrose at 40% and 10% concentration and MD-lactose-sucrose were grouped and represented by powder juice, tangerine and pungency, while MD-ga was differentiated from the rest by the attributes peely, plastic, solvent and green. In this way, it was shown that matrix composition determines the aromatic profile of spray-dried encapsulated orange flavours.

引用

页码：1569 / 1576

页数：8