Influence of Dryer Infeed Matrices on the Retention of Volatile Flavor Compounds During Spray Drying
W E Bangs, Gary A. Reineccius
Journal of Food Science
Abstract
ABSTRACT 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.
Extracted Claims
4 claims extracted from this paper into the knowledge graph
soy protein based model systems are most effective in retaining flavors
“Soy protein based model systems were most effective in retaining flavors followed by casein and whey protein based systems.”
relative volatility of flavor compounds is an important factor in flavor retention during drying
“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.”
DE of the maltrin carrier is inversely related to flavor retention
“Flavor retention was found to be inversely related to DE of the maltrin carrier.”