Retention of benchmark ?avour impact components in encapsulated rose oil

Autor:	Babasaheb Bhaskarrao Borse, G. Sulochanamma, B. Raghavan, Monika Verma
Rok vydání:	2005
Předmět:	Polypropylene Citronellol biology Starch General Chemistry biology.organism_classification Natural gum law.invention Rose oil chemistry.chemical_compound chemistry law Gum acacia Botany Nerol Food science Essential oil Food Science
Zdroj:	Flavour and Fragrance Journal. 20:122-126
ISSN:	1099-1026 0882-5734
DOI:	10.1002/ffj.1407
Popis:	Gum acacia and hydrolysed starch either alone or in combination (1:1), were the wall materials for encapsulation. The GC examination revealed 2-phenylethanol (50.22%), nerol (22.34%) and citronellol (19.40%) as major benchmark flavour components of rose oil. The yield of encapsulated rose oil varied with wall materials (64–70%). The storage of encapsulated products at 27 and 4 °C over a period of 3 months in polypropylene pouches showed that retention of the benchmark components was better (49.43–49.53, 17.35–17.79 and 18.68–18.84%) in the case of combination (1:1) of wall materials, compared with individual wall materials used in the study. Copyright © 2004 John Wiley & Sons, Ltd.
Databáze:	OpenAIRE
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