title: [Retention of components in a mixture of volatile organic substances by maltodextrins].
abstract: 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.
authors.forename: T A
authors.initials: TA
authors.lastname: Misharina
authors.forename: M B
authors.initials: MB
authors.lastname: Terenina
authors.forename: N I
authors.initials: NI
authors.lastname: Krikunova
mesh_terms: D000688:Amylose / Q000737:chemistry*; D002849:Chromatography, Gas / Q000379:methods; D009812:Odorants; D009822:Oils, Volatile / Q000737:chemistry*; D011134:Polysaccharides / Q000737:chemistry*
chemical_list: D009822:Oils, Volatile; D011134:Polysaccharides; C008315:maltodextrin; D000688:Amylose