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RETENTION OF SPARINGLY SOLUBLE VOLATILE COMPOUNDS DURING THE FREEZE DRYING OF MODEL SOLUTIONS
Author(s) -
SMYRL T. G.,
LeMAGUER MARC
Publication year - 1978
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.1978.tb00202.x
Subject(s) - chemistry , pulegone , eugenol , aqueous solution , carvone , chromatography , sucrose , essential oil , terpene , food science , organic chemistry , limonene
The retentions of terpenic essential oil components (carvone, pulegone and piperitone) and non‐terpenic essential oil components (eugenol and m‐anisaldehyde) were measured during the freeze drying of model aqueous solutions. Model solutions contained sucrose, glucose, sodium chloride or gum arabic which are all common food components. The percent retentions of these slightly soluble flavoring compounds were found to increase with increased initial solids concentration, decreased initial volatile content, increased sample thickness, increased freezing rate and the absence of an additional sparingly soluble volatile.