Please use this identifier to cite or link to this item: https://repositorio.uca.edu.ar/handle/123456789/5409
Título : Aromatic profiles of spray-dried encapsulated orange flavours : influence of matrix composition on the aroma retention evaluated by sensory analysis and electronic nose techniques
Autor : Galmarini, Mara Virginia 
Zamora, María Clara 
Baby, R. 
Chirife, Jorge 
Mesina, V. 
Otros colaboradores: Universidad Católica Argentina. Facultad de Ciencias Agrarias
Palabras clave : SECADO POR PULVERIZACIONNARIZ ELECTRONICAOLFATOTREHALOSASACAROSANARANJA
Fecha de publicación : 2008
Cita : Galmarini, M. V., Zamora, M. C., Baby, R., Chirife, J. and Mesina, V. (2008), Aromatic profiles of spray-dried encapsulated orange flavours: influence of matrix composition on the aroma retention evaluated by sensory analysis and electronic nose techniques. International Journal of Food Science & Technology, 43:1569–1576. doi: 10.1111/j.1365- 2621.2007.01592.x. Disponible en: https://repositorio.uca.edu.ar/handle/123456789/5409
Resumen : Abstract: Spray dried orange flavour encapsulated in different amorphous matrices comprised 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 MDsucrose 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 terpens, and Vitamin C; MD -sucrose at 40% and 10% concentration and MD -lactosesucrose 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.
URI : https://repositorio.uca.edu.ar/handle/123456789/5409
Disciplina: INGENIERIA EN ALIMENTOS
Derechos: Acceso Abierto
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