Retention of benchmark flavour impact components in encapsulated rose oil

Verma, Monika and Borse, B. B. and Sulochanamma, G. and Raghavan, B. (2005) Retention of benchmark flavour impact components in encapsulated rose oil. Flavour and Fragrance Journal, 20. pp. 122-126.

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Abstract

<p align="justify">Gum acacia and hydrolysed starch either alone or in combination (1:1), were the wall materials for encapsulation. The GC examination revealed 2-phenylethanol (50.22%), nerol (22.34%) and citronellol (19.40%) as major benchmark flavour components of rose oil. The yield of encapsulated rose oil varied with wall materials (64–70%). The storage of encapsulated products at 27 and 4 °C over a period of 3 months in polypropylene pouches showed that retention of the benchmark components was better (49.43–49.53, 17.35–17.79 and 18.68–18.84%) in the case of combination (1:1) of wall materials, compared with individual wall materials used in the study.</p>

Item Type:	Article
Uncontrolled Keywords:	rose oil; gum acacia; hydrolysed starch; encapsulation; 2-phenylethanol; nerol; citronellol
Subjects:	600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes
Divisions:	Plantation Products Spices and Flavour Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	21 Jun 2005
Last Modified:	28 Dec 2011 09:24
URI:	http://ir.cftri.res.in/id/eprint/83

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