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

Abstract: Spray dried orange flavour encapsulated in different amorphous matrices comprised 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 th...

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Detalles Bibliográficos
Autores principales: Galmarini, Mara Virginia, Zamora, María Clara, Baby, R., Chirife, Jorge, Mesina, V.
Otros Autores: Universidad Católica Argentina. Facultad de Ciencias Agrarias
Formato: Artículo
Lenguaje:Inglés
Publicado: 2019
Materias:
SECADO POR PULVERIZACION
NARIZ ELECTRONICA
OLFATO
TREHALOSA
SACAROSA
NARANJA
Acceso en línea:https://repositorio.uca.edu.ar/handle/123456789/5409
Aporte de:
Repositorio Institucional de la Universidad Católica Argentina (UCA) de Universidad Católica Argentina
id I33-R139123456789-5409
record_format dspace
institution Universidad Católica Argentina
institution_str I-33
repository_str R-139
collection Repositorio Institucional de la Universidad Católica Argentina (UCA)
language Inglés
topic SECADO POR PULVERIZACION
NARIZ ELECTRONICA
OLFATO
TREHALOSA
SACAROSA
NARANJA
spellingShingle SECADO POR PULVERIZACION
NARIZ ELECTRONICA
OLFATO
TREHALOSA
SACAROSA
NARANJA
Galmarini, Mara Virginia
Zamora, María Clara
Baby, R.
Chirife, Jorge
Mesina, V.
Aromatic profiles of spray-dried encapsulated orange flavours : influence of matrix composition on the aroma retention evaluated by sensory analysis and electronic nose techniques
topic_facet SECADO POR PULVERIZACION
NARIZ ELECTRONICA
OLFATO
TREHALOSA
SACAROSA
NARANJA
description Abstract: Spray dried orange flavour encapsulated in different amorphous matrices comprised 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 MDsucrose 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 terpens, and Vitamin C; MD -sucrose at 40% and 10% concentration and MD -lactosesucrose 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.
author2 Universidad Católica Argentina. Facultad de Ciencias Agrarias
author_facet Universidad Católica Argentina. Facultad de Ciencias Agrarias
Galmarini, Mara Virginia
Zamora, María Clara
Baby, R.
Chirife, Jorge
Mesina, V.
format Artículo
author Galmarini, Mara Virginia
Zamora, María Clara
Baby, R.
Chirife, Jorge
Mesina, V.
author_sort Galmarini, Mara Virginia
title Aromatic profiles of spray-dried encapsulated orange flavours : influence of matrix composition on the aroma retention evaluated by sensory analysis and electronic nose techniques
title_short Aromatic profiles of spray-dried encapsulated orange flavours : influence of matrix composition on the aroma retention evaluated by sensory analysis and electronic nose techniques
title_full Aromatic profiles of spray-dried encapsulated orange flavours : influence of matrix composition on the aroma retention evaluated by sensory analysis and electronic nose techniques
title_fullStr Aromatic profiles of spray-dried encapsulated orange flavours : influence of matrix composition on the aroma retention evaluated by sensory analysis and electronic nose techniques
title_full_unstemmed Aromatic profiles of spray-dried encapsulated orange flavours : influence of matrix composition on the aroma retention evaluated by sensory analysis and electronic nose techniques
title_sort aromatic profiles of spray-dried encapsulated orange flavours : influence of matrix composition on the aroma retention evaluated by sensory analysis and electronic nose techniques
publishDate 2019
url https://repositorio.uca.edu.ar/handle/123456789/5409
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