Aromatic profiles of spray-dried encapsulated orange flavours: influence of matrix composition on the aroma retention evaluated by sensory analysis and electronic nose techniques

• Published in: International journal of food science & technology 2008-09, Vol.43 (9), p.1569-1576
• Main Authors: Galmarini, M.V, Zamora, M.C, Baby, R, Chirife, J, Mesina, V
• Format: Article
• Language: English
• Subjects: Biological and medical sciences; Citrus; Electronic nose; Food industries; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; orange encapsulated flavours; sensory profile; spray-dried; sucrose; trehalose
• ISSN: 0950-5423; 1365-2621
• DOI: 10.1111/j.1365-2621.2007.01592.x

Spray-dried orange flavour encapsulated in different amorphous matrices composed 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 MD-sucrose 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 terpenes, and Vitamin C; MD-sucrose at 40% and 10% concentration and MD-lactose-sucrose 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.