Release characteristics of flavor from spray-dried powder in boiling water and during rice cooking.
The release characteristics of flavor in boiling water and the flavor retention in the rice after cooking were investigated by using spray dried powder in encapsulated in or emulsified with d-limonene or ethyl n-hexanoate in cyclodextrin and maltodextrin, or in gum arabic and maltodextrin. The behavior of flavor release into the boiling water was well simulated by Avrami's equation. The retention of d-limonene and ethyl n-hexanoate in cooked rice was correlated in each case with the flavor amount of spray-dried powder added.
Shiga
Hirokazu
H
Department of Biotechnology, Tottori University, Tottori 680-8552, Japan.
Yoshii
Hidefumi
H
Taguchi
Rumiko
R
Nishiyama
Taiji
T
Furuta
Takeshi
T
Linko
Pekka
P
D002208:Caproates / Q000737:chemistry; D002214:Capsules / Q000737:chemistry; D003505:Cyclodextrins / Q000737:chemistry; D053138:Cyclohexenes; D004655:Emulsions / Q000737:chemistry; D005504:Food Analysis; D006170:Gum Arabic / Q000737:chemistry; D006358:Hot Temperature; D000077222:Limonene; D008433:Mathematics; D008954:Models, Biological; D012275:Oryza / Q000737:chemistry*; D011134:Polysaccharides / Q000737:chemistry; D011208:Powders / Q000737:chemistry; D012995:Solubility; D017365:Spices; D013649:Taste; D013729:Terpenes / Q000737:chemistry; D014867:Water / Q000737:chemistry
D002208:Caproates; D002214:Capsules; D003505:Cyclodextrins; D053138:Cyclohexenes; D004655:Emulsions; D011134:Polysaccharides; D011208:Powders; D013729:Terpenes; D014867:Water; C008315:maltodextrin; D006170:Gum Arabic; D000077222:Limonene