The Preservation Stability of the Model Volatiles in Dried Carbohydrates

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  • SUGISAWA HIROSHI
    Department of Food Science, Faculty of Agriculture, Kagawa University
  • IWAI YOSHIO
    Department of Food Science, Faculty of Agriculture, Kagawa University

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Other Title
  • 糖粉末中におけるモデルフレーバ成分の安定性
  • トウ フンマツチュウ ニ オケル モデル フレーバー セイブン ノ アンテイセ

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Abstract

The preservation stability of the volatile flavors locked in the carbohydrates was examined. The model system consists of sucrose, malto-dextrin and such volatiles as d-limonene and linalool. The lossof volatiles was 5-6% during the storage both at room temperature and at 37°C for 10 weeks. The model volatiles were retained more than 90% of the initial contents, even though the sample was tested both by the heating at 80-85°C for 18 hrs and by the irradiation with 15 W fluorescent lamp for a week. The assumed artifacts which might be resulted from the photooxygenation and the heating were not found on the gas chromatograms.

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