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

Autores
Galmarini, Mara Virginia; Zamora, María Clara; Baby, R.; Chirife, Jorge; Mesina, V.
Año de publicación
2008
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Fil: Galmarini, Mara Virginia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Zamora, María Clara. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Galmarini, Mara Virginia. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina
Fil: Zamora, María Clara. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina
Fil: Baby, R. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Baby, R. Centro de Investigaciones en Sólidos; Argentina
Fil: Chirife, Jorge. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina
Fil: Mesina, V. Centro de Investigaciones en Sólidos; Argentina
Fil: Mesina, V. Instituto de Investigaciones Científicas y Técnicas de las Fuerzas Armadas; Argentina
Abstract: Spray dried orange flavour encapsulated in different amorphous matrices comprised 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 MDsucrose 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 terpens, and Vitamin C; MD -sucrose at 40% and 10% concentration and MD -lactosesucrose 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.
Materia
SECADO POR PULVERIZACION
NARIZ ELECTRONICA
OLFATO
TREHALOSA
SACAROSA
NARANJA
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
Repositorio Institucional (UCA)
Institución
Pontificia Universidad Católica Argentina
OAI Identificador
oai:ucacris:123456789/5409
Acceder
id RIUCA_91d1b31433e50cc5d1109694b063bb46
oai_identifier_str oai:ucacris:123456789/5409
network_acronym_str RIUCA
repository_id_str 2585
network_name_str Repositorio Institucional (UCA)
spelling Aromatic profiles of spray-dried encapsulated orange flavours : influence of matrix composition on the aroma retention evaluated by sensory analysis and electronic nose techniquesGalmarini, Mara VirginiaZamora, María ClaraBaby, R.Chirife, JorgeMesina, V.SECADO POR PULVERIZACIONNARIZ ELECTRONICAOLFATOTREHALOSASACAROSANARANJAFil: Galmarini, Mara Virginia. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Zamora, María Clara. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Galmarini, Mara Virginia. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; ArgentinaFil: Zamora, María Clara. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; ArgentinaFil: Baby, R. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Baby, R. Centro de Investigaciones en Sólidos; ArgentinaFil: Chirife, Jorge. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; ArgentinaFil: Mesina, V. Centro de Investigaciones en Sólidos; ArgentinaFil: Mesina, V. Instituto de Investigaciones Científicas y Técnicas de las Fuerzas Armadas; ArgentinaAbstract: Spray dried orange flavour encapsulated in different amorphous matrices comprised 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 MDsucrose 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 terpens, and Vitamin C; MD -sucrose at 40% and 10% concentration and MD -lactosesucrose 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.Universidad Católica Argentina. Facultad de Ciencias Agrarias2008info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttps://repositorio.uca.edu.ar/handle/123456789/5409Galmarini, M. V., Zamora, M. C., Baby, R., Chirife, J. and Mesina, V. (2008), Aromatic profiles of spray-dried encapsulated orange flavours: influence of matrix composition on the aroma retention evaluated by sensory analysis and electronic nose techniques. International Journal of Food Science & Technology, 43:1569–1576. doi: 10.1111/j.1365- 2621.2007.01592.x. Disponible en: https://repositorio.uca.edu.ar/handle/123456789/5409enginfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/4.0/reponame:Repositorio Institucional (UCA)instname:Pontificia Universidad Católica Argentina2025-07-03T10:56:05Zoai:ucacris:123456789/5409instacron:UCAInstitucionalhttps://repositorio.uca.edu.ar/Universidad privadaNo correspondehttps://repositorio.uca.edu.ar/oaiclaudia_fernandez@uca.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:25852025-07-03 10:56:06.134Repositorio Institucional (UCA) - Pontificia Universidad Católica Argentinafalse
dc.title.none.fl_str_mv Aromatic profiles of spray-dried encapsulated orange flavours : influence of matrix composition on the aroma retention evaluated by sensory analysis and electronic nose techniques
title Aromatic profiles of spray-dried encapsulated orange flavours : influence of matrix composition on the aroma retention evaluated by sensory analysis and electronic nose techniques
spellingShingle Aromatic profiles of spray-dried encapsulated orange flavours : influence of matrix composition on the aroma retention evaluated by sensory analysis and electronic nose techniques
Galmarini, Mara Virginia
SECADO POR PULVERIZACION
NARIZ ELECTRONICA
OLFATO
TREHALOSA
SACAROSA
NARANJA
title_short Aromatic profiles of spray-dried encapsulated orange flavours : influence of matrix composition on the aroma retention evaluated by sensory analysis and electronic nose techniques
title_full Aromatic profiles of spray-dried encapsulated orange flavours : influence of matrix composition on the aroma retention evaluated by sensory analysis and electronic nose techniques
title_fullStr Aromatic profiles of spray-dried encapsulated orange flavours : influence of matrix composition on the aroma retention evaluated by sensory analysis and electronic nose techniques
title_full_unstemmed Aromatic profiles of spray-dried encapsulated orange flavours : influence of matrix composition on the aroma retention evaluated by sensory analysis and electronic nose techniques
title_sort Aromatic profiles of spray-dried encapsulated orange flavours : influence of matrix composition on the aroma retention evaluated by sensory analysis and electronic nose techniques
dc.creator.none.fl_str_mv Galmarini, Mara Virginia
Zamora, María Clara
Baby, R.
Chirife, Jorge
Mesina, V.
author Galmarini, Mara Virginia
author_facet Galmarini, Mara Virginia
Zamora, María Clara
Baby, R.
Chirife, Jorge
Mesina, V.
author_role author
author2 Zamora, María Clara
Baby, R.
Chirife, Jorge
Mesina, V.
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Universidad Católica Argentina. Facultad de Ciencias Agrarias
dc.subject.none.fl_str_mv SECADO POR PULVERIZACION
NARIZ ELECTRONICA
OLFATO
TREHALOSA
SACAROSA
NARANJA
topic SECADO POR PULVERIZACION
NARIZ ELECTRONICA
OLFATO
TREHALOSA
SACAROSA
NARANJA
dc.description.none.fl_txt_mv Fil: Galmarini, Mara Virginia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Zamora, María Clara. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Galmarini, Mara Virginia. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina
Fil: Zamora, María Clara. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina
Fil: Baby, R. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Baby, R. Centro de Investigaciones en Sólidos; Argentina
Fil: Chirife, Jorge. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina
Fil: Mesina, V. Centro de Investigaciones en Sólidos; Argentina
Fil: Mesina, V. Instituto de Investigaciones Científicas y Técnicas de las Fuerzas Armadas; Argentina
Abstract: Spray dried orange flavour encapsulated in different amorphous matrices comprised 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 MDsucrose 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 terpens, and Vitamin C; MD -sucrose at 40% and 10% concentration and MD -lactosesucrose 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.
description Fil: Galmarini, Mara Virginia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
publishDate 2008
dc.date.none.fl_str_mv 2008
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://repositorio.uca.edu.ar/handle/123456789/5409
Galmarini, M. V., Zamora, M. C., Baby, R., Chirife, J. and Mesina, V. (2008), Aromatic profiles of spray-dried encapsulated orange flavours: influence of matrix composition on the aroma retention evaluated by sensory analysis and electronic nose techniques. International Journal of Food Science & Technology, 43:1569–1576. doi: 10.1111/j.1365- 2621.2007.01592.x. Disponible en: https://repositorio.uca.edu.ar/handle/123456789/5409
url https://repositorio.uca.edu.ar/handle/123456789/5409
identifier_str_mv Galmarini, M. V., Zamora, M. C., Baby, R., Chirife, J. and Mesina, V. (2008), Aromatic profiles of spray-dried encapsulated orange flavours: influence of matrix composition on the aroma retention evaluated by sensory analysis and electronic nose techniques. International Journal of Food Science & Technology, 43:1569–1576. doi: 10.1111/j.1365- 2621.2007.01592.x. Disponible en: https://repositorio.uca.edu.ar/handle/123456789/5409
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/4.0/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/4.0/
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv reponame:Repositorio Institucional (UCA)
instname:Pontificia Universidad Católica Argentina
reponame_str Repositorio Institucional (UCA)
collection Repositorio Institucional (UCA)
instname_str Pontificia Universidad Católica Argentina
repository.name.fl_str_mv Repositorio Institucional (UCA) - Pontificia Universidad Católica Argentina
repository.mail.fl_str_mv claudia_fernandez@uca.edu.ar
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score 12.982451

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