期刊
FOOD CHEMISTRY
卷 278, 期 -, 页码 738-743出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2018.11.122
关键词
2-Acetyl-1-pyrroline; Microencapsulated flavor; Stability
资金
- National Institute of Food and Agriculture, U.S. Department of Agriculture [ILLU-698-366]
2-Acetyl-1-pyrroline (2AP) is a popular yet highly unstable aroma compound, which limits its commercial use as a flavoring ingredient. The stability and application of spray-chilled paraffin-coated microcapsules of 2AP zinc chloride complex (2AP-ZnCl2) were investigated in this study. 2AP-ZnCl2 microcapsules (0.081% (w/w) 2AP loading) and unprotected 2AP-ZnCl2 complex were subjected to ambient storage at four different relative humidities (RH; similar to 0%, similar to 22.5%, similar to 43.2% and similar to 100%). The results showed that the microcapsules had significantly greater 2AP stability compared with the unprotected complex under all storage conditions studied. A flavor application study using instant rice was also performed to validate the potential effectiveness of using 2AP-ZnCl2 microcapsules as a flavoring agent. Full 2AP recovery was achieved after the cooking process, where the controlled release function of the microcapsules was clearly exhibited. The results demonstrated that microencapsulation of 2AP-ZnCl2 allows for more flexible handling/storage practices and has potential for application by the flavor industry.
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