Odor Active Compounds Content in Spices and Their Microencapsulated Powders Measured by SPME

Within this study, main odorants of marjoram and thyme (linalool and thymol) were determined in spices and microencapsulated powders using solid-phase microextraction (SPME). Analyses were conducted on selected batches of spices before and after decontamination and on microencapsulated powders prepa...

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Bibliographic Details
Published in:Journal of food science 2010-10, Vol.75 (8), p.S441-S445
Main Authors: Wojtowicz, Elżbieta, Zawirska-Wojtasiak, Renata, Adamiec, Janusz, Wąsowicz, Erwin, Przygoński, Krzysztof, Remiszewski, Marian
Format: Article
Language:English
Subjects:
Aroma
Aroma and flavouring agent industries
aroma compounds
Biological and medical sciences
Decontamination
Dimethylpolysiloxanes - chemistry
Encapsulation
Extraction processes
Food Additives - chemistry
Food industries
food quality
Food science
Food Technology
Foods
Fundamental and applied biological sciences. Psychology
linalool
marjoram
Mathematical analysis
Matrices
microencapsulation
microextraction
Monoterpenes - analysis
Monoterpenes - isolation & purification
odor compounds
Odorants
Odors
Origanum - chemistry
powders
Quality Control
solid phase extraction
Solid Phase Microextraction - methods
Spices
Spices - analysis
SPME
Studies
Surface Properties
thyme
thymol
Thymol - analysis
Thymol - isolation & purification
Thymus
Thymus Plant - chemistry
Time Factors
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Description
Summary:Within this study, main odorants of marjoram and thyme (linalool and thymol) were determined in spices and microencapsulated powders using solid-phase microextraction (SPME). Analyses were conducted on selected batches of spices before and after decontamination and on microencapsulated powders prepared for technological purposes (improvement of aroma in decontaminated spices). Conditions of SPME analyses were determined for individual compounds and matrices. Determination of total and surface contents of compounds and the percentage dependencies between encapsulated and surface aroma made it possible to identify the best powders in terms of their quality.
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1750-3841.2010.01794.x