Retention of benchmark flavour impact components in encapsulated rose oil

<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>