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

Spray-dried orange flavour encapsulated in different amorphous matrices composed 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 MD-sucrose 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 terpenes, and Vitamin C; MD-sucrose at 40% and 10% concentration and MD-lactose-sucrose 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.