Journal
FLAVOUR AND FRAGRANCE JOURNAL
Volume 20, Issue 2, Pages 122-126Publisher
WILEY
DOI: 10.1002/ffj.1407
Keywords
rose oil; gum acacia; hydrolysed starch; encapsulation; 2-phenylethanol; nerol; citronellol
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Gum acacia and hydrolysed starch either alone or in combination (1:1), were the wall materials for encapsulation. The GC examination revealed 2-phenylethanol (50.22%), nerol (22.34%) and citronellol (19.40%) as major benchmark Havour components of rose oil. The yield of encapsulated rose oil varied with wall materials (64-70%). The storage of encapsulated products at 27 and 4 degrees C over a period of 3 months in polypropylene pouches showed that retention of the benchmark components was better (49.43-49.53, 17.35-17.79 and 18.68-18.84%) in the case of combination (1:1) of wall materials, compared with individual wall materials used in the study. Copyright (c) 2004 John Wiley & Sons, Ltd.
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