[Retention of components in a mixture of volatile organic substances by maltodextrins].
The effect of composition and origin of maltodextrins on the retention of 38 components in a mixture of volatile organic substances (odorants) during 6-month storage was studied by means of capillary gas-liquid chromatography. The retention of esters increased with an increase in their molecular weight. The retention of lactones, phenols, linalool, menthone, and damascone was 75-85%. Storage of aldehydes was accompanied by oxidation, and the retention of these substances did not exceed 55%. The retention of odorants increased with a decrease in the molecular weight of maltodextrins. The maximum retention was typical of maltodextrin from amylopectin starch not containing amylose.
Misharina
T A
TA
Terenina
M B
MB
Krikunova
N I
NI
D000688:Amylose / Q000737:chemistry*; D002849:Chromatography, Gas / Q000379:methods; D009812:Odorants; D009822:Oils, Volatile / Q000737:chemistry*; D011134:Polysaccharides / Q000737:chemistry*
D009822:Oils, Volatile; D011134:Polysaccharides; C008315:maltodextrin; D000688:Amylose