Premium
Influence of Dryer Infeed Matrices on the Retention of Volatile Flavor Compounds During Spray Drying
Author(s) -
BANGS WILLIAM E.,
REINECCIUS G. A.
Publication year - 1982
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1982.tb11072.x
Subject(s) - flavor , chemistry , food science , octanal , casein , aroma , whey protein , chromatography , spray drying , hexanal
The retention of volatile flavor compounds (octane, 2‐octanone, octanal, methyl‐2‐octenoate, oct‐1‐en‐3‐ol, octanol, thiophene, 2‐ethylthiophene, thiazole, 2,5dimethylpyrazine, benzaldehyde, 5‐methylfurfural) in model food systems during spray drying was studied. The flavor compounds were added to different model food systems (including malto dextrins DE 10 to 36.5, soy, casein and whey protein based systems and protein/fat systems) at 1 ppm and then spray dried using a Niro Utility Dryer employing centrifugal atomization. Flavor retention was found to be inversely related to DE of the maltrin carrier. Inclusion of protein in the infeed material resulted in better flavor retention than pure maltrin infeeds. Soy protein based model systems were most effective in retaining flavors followed by casein and whey protein based systems. Relative volatility of flavor compounds in different model systems was found to be an important factor pertaining to flavor retention during drying in different infeed materials.