A Short-Cut Method for Estimating l-Menthol Retention Included in Cyclodextrin During Drying a Single Drop

Autor:	Yu-Yen Linko, Takeshi Furuta, Akira Yasunishi, Pekka Linko, T. Fujimoto, Hidefumi Yoshii
Rok vydání:	1996
Předmět:	chemistry.chemical_classification chemistry.chemical_compound Chromatography Cyclodextrin Chemistry Drop (liquid) technology industry and agriculture food and beverages L menthol Molecular encapsulation equipment and supplies Maltodextrin Flavor
Zdroj:	Proceedings of the Eighth International Symposium on Cyclodextrins ISBN: 9780792340294
Popis:	Good taste and flavor of the spray-dried powder products are the most important quality factors. In the present study, molecular encapsulation in cyclodextrin has been applied to prevent the loss of hydrophobic flavor compounds during drying. We have also proposed a new short-cut method for estimating flavor retention. We have applied this method to calculate the final retention of l-menthol encapsulated in a blend of β-cyclodextrin and maltodextrin during drying of a single droplet.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::c3aee39915e7b2fe36b27fa4ed792a39 https://doi.org/10.1007/978-94-011-5448-2_127 Zobrazit plný text záznamu