Evaluation of Flavor Release From Spray-Dried Powder by Ramping with Dynamic Vapor Sorption-Gas Chromatography

The ramping method for humidity at constant temperature was used to evaluate the release of D-limonene from spray-dried powder using a handmade dynamic vapor sorption (DVS) instrument. The release fluxes of D-limonene from spray-dried powder at two different liquid feed temperatures, 40 and 80 degrees C, were used to evaluate the flavor release properties of spray-dried powder. The flavor fluxes for 40 degrees C of liquid feed temperature were faster than those for 80 degrees C over the whole humidity range.