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Dimethyl sulfide has been widely used in flavors and can also be used as a solvent and catalyst. However, dimethyl sulfide is volatile, and its lasting power is weak. Furthermore, dimethyl sulfide is insoluble in water and is unstable in some cases. This study concentrated on the encapsulation of dimethyl sulfide in β-cyclodextrin to form an inclusion complex and to improve the durability, water solubility, and stability of dimethyl sulfide. The product was successfully produced and characterized by scanning electron microscopy, diffraction of X-rays, and thermal analysis. The dimethyl sulfide loading capacity is 6.40±0.08%. Based on the thermal release characteristics of dimethyl sulfide, the kinetic and thermodynamic parameters were obtained. The apparent activation energy, pre-exponential factor, and reaction order of the dimethyl sulfide release reaction were obtained and the values were 95.0 ± 0.1 kJ/mol, 1.03 × 10

As one of the major fruits, mango has a very attractive flavor characteristic, and is well known for its exotic flavor. Mango flavor has widespread application in beverages, ice-creams, foods and other products. However, flavor and fragrance formulas are usually trade secrets in flavor and fragrance industries. How to imitate and create mango flavor with the aroma materials has rarely been reported. In this paper, note method was used to imitate and create a mango flavor. The notes to construct mango flavor were identified by tasting and smelling mango fruits. Mango flavor is made up of sweety note, fruity note, milky note, acidic note, green note, floral note, herbal note, and sulfury note. On the basis of these notes, aroma materials were chosen, and an initial mango flavor formula was designed. After numerous adjustments and modifications, the desired mango flavor was successfully created, and the typical mango flavor formula was obtained. The mango flavor obtained has a typical characteristic aroma of natural mango fruit. It smells fresh and harmonious.

Hami melon fruit is highly appreciated for its unique flavor. How to simulate Hami melon flavor has rarely been reported. If the Hami melon flavor is developed, it can be widely used in food, beverages, and other products. Thus, Hami melon flavor creation is of great interests. This study dealt with Hami melon flavor creation in the light of note method. The notes for construction of a Hami melon flavor were obtained by tasting and smelling Hami melon fruity. Green note, sweety note, melon fruity note, other fruity note, winey note, and special note together form Hami melon flavor. Based on these notes, a series of aroma materials were selected to construct Hami melon flavor formula. After olfactory evaluation, numerous adjustments and modifications were made until a desired Hami melon flavor formula was obtained. The flavor blended based on the formula has the typical characteristic odor of natural Hami melon fruit. It has a fresh, sweet, harmonious Hami melon aroma.

Flavors have been widely used in many products. They are volatile compounds and do not often last long in air especially at high temperature. The techniques for slow flavor release and long-lasting scents, for the stability of sensory perception, are much desired. The inclusion complex method encompasses the idea of molecular recognition and interactions through noncovalent bonding. It can provide protection and prevent the loss of volatile aroma materials, and improve shelf-life and enhance the stability of the entrapped ingredients of flavors. In this article, the production of control-release flavor by inclusion complex method was reviewed in considerable detail. The host materials, the method of production flavor inclusion complex, and the methods of characterization of flavor inclusion complex were depicted. The complexation thermodynamics and calculations were also discussed. Cyclodextrins and their derivatives as the host materials were discussed in this paper. Methods of production flavor inclusion complex include solution method (water or water as the main component of the solution, cosolublizer), suspension method, gas/liquid interface method, and solid phase method (co-grinding method, heating in a closed container method, shaking method at room temperature). The methods of characterization of solid inclusion complex mainly include x-ray diffraction technique, Infrared and Raman spectra, solid nuclear magnetic resonance spectroscopy, thermal analysis, mass spectrometry analysis, scanning and transmission electron microscopy. Structures, energies, and some properties of molecules can be studied by computational chemistry. The application of computational chemistry to the study of flavor compound inclusion complexes were discussed. The review indicates that inclusion complex method is an efficient way for encapsulation of flavor compounds. By this method slow flavor release and long-lasting scents can be obtained.

Flavors play crucial role in food industry. Ethyl acetate, as probably one of the most used of all flavor chemicals by volume, is used widely in many industries. However, ethyl acetate is not too stable and can be slowly decomposed by moisture. Furthermore, ethyl acetate is a volatile liquid insoluble in water and it does not last long enough. In order to solve these problems, hydroxypropyl-β-cyclodextrin was used as wall material to encapsulate ethyl acetate in this work. The product was characterized by Fourier transform infrared (FTIR) spectroscopy and thermalgravimetric analysis (TGA). The results showed that the peaks at 1,744 and 1,056 cm-1 in the FTIR spectrum of ethyl acetate disappeared in the FTIR spectrum of ethyl acetate-hydroxypropyl-β-cyclodextrin inclusion complex. After the encapsulation of ethyl acetate, the O-H and C-H stretching absorption of hydroxypropyl-β-cyclodextrin changed. The TGA results showed that from 77°C to 292°C ethyl acetate is released from the ethyl acetate-hydroxypropyl-β-cyclodextrin inclusion complex in temperatures far beyond ethyl acetate 77°C boiling point. This phenomenon confirmed that the lastingness and thermal stability of ethyl acetate can be improved by the formation of an inclusion complex. The loading capacity of ethyl acetate was 4.86 ± 0.08% and ethyl acetate:hydroxypropyl-β-cyclodextrin stoichiometry is close to 1:1. The interaction of ethyl acetate and hydroxypropyl-β-cyclodextrin was investigated using molecular mechanics calculation. The binding energy was calculated and the possible conformation of ethyl acetate-hydroxypropyl-β-cyclodextrin inclusion complex was optimized to the minimum energy. The binding energy minimum is at the 0.44 × 10-10 m point and its value is -103.9 kJ/mol. PRACTICAL APPLICATION: Encapsulation of ethyl acetate in hydroxypropyl-β-cyclodextrin is a possible way to protect ethyl acetate, improve its stability, water solubility, and may also enhance its lastingness.

Although esters were important odorants in light aroma-type liquor, it was still puzzling that sensory interaction between esters made the odor quality of light aroma-type liquor outstanding. The aim of the paper was to investigate perceptual interaction among esters. The odor thresholds of eighteen esters and 35 binary mixture were determined by a three-alternative forced-choice procedure. The relationship between odor threshold and carbon chain length of homologous ethyl esters was investigated. Moreover, 31 binary mixtures present either a synergistic effect or additive action. Furthermore, odor quality and odor intensity were determined by p/τ plot and σ/τ plot, respectively. From the p/τ plot, an ideal sigmoidal function for odor quality was obtained. From the σ/τ plot, for all 120 binary mixtures, just 9 mixtures were in the hyper-additivity area (σ 1.05), and two were in the so-called perfect additivity area (0.95 σ 1.05). Almost one half (48%) showed compromise level. Finally, a significantly difference was observed by flash gas chromatography electronic nose (p .05). Sensory analysis revealed that a mask effect of fruity note was occurred by adding ethyl phenylacetate at various levels (100, 2500, 58,000 ppb) to the fruit recombination and an enhancement effect of floral note was reported by adding phenylethyl acetate at low (1400 ppb) or high level (11,500 ppb). It was noticed that sweet note was significantly enhanced by adding phenylethyl acetate at peri-threshold (3200 ppb).

Lavender fragrance (LF) was encapsulated successfully in ORMOSIL (organically modified silica) via the sol‐gel approach. Silane precursor‐ethylsilicate (TEOS) was modified with methyltrimethoxysilane (MTMS) to enhance the mechanical strength and compatibility of the wall material. Hexadecyl trimethyl ammonium bromide (CTAB) was added as surfactant and polymer for the formation of nanospheres. An encapsulation efficiency of 96.36% was achieved under optimal conditions (water/ethanol ratio of 2 : 1, with pH 9.5, and with a surfactant concentration of 25 mM). Moreover, a scanning electron microscope (SEM) image of the LF nanospheres showed that the nanospheres were spherical with good dispersibility. The Fourier transform infrared spectroscopy (FTIR) analysis indicated that LF was successfully encapsulated in organically modified silica. The result of thermogravimetric (TG) analysis showed that the nanospheres had excellent thermal stability. Furthermore, the SEM image of aromatic wallpaper indicated a successful application of the LF nanospheres in wallpaper.

Menthyl acetate has a characteristic, fresh, pungent flavor and a cool mouthfeel. It has been widely used in many products. Because of its high volatility and short shelf-life, menthyl acetate-β-cyclodextrin inclusion complex was produced to provide protection, enhance stability and control release of menthyl acetate. The inclusion complex was characterized by Fourier transform infrared spectroscopy, x-ray diffraction. The results show that menthyl acetate was successfully encapsulated in β-cyclodextrin. Menthyl acetate loading capacity was obtained from the weight loss difference between blank β-cyclodextrin and inclusion complex, and the value is about 8.5 %. Kinetics and release characteristics of menthyl acetate from complex were determined by thermogravimetric analysis. Menthyl acetate release mainly occurred in the first stage before β-CD decomposition. Because menthyl acetate-β-CD inclusion complex is a poor conductor of heat, the methyl acetate release peak shifted towards higher temperature with an increase in heating rate. Menthyl acetate release activation energies were obtained and the average value is 258.7 kJ/mol. Kinetics and release characteristics are basis data for better understanding the mechanism and the combination of host and guest.

The styrallyl acetate (SA) nanocapsules were prepared using complex coacervation with gelatin (G) and gum arabic (GA) as the wall materials. The stability of the nanocapsules formed at different pH (4.8, 4.5, 4.2, 3.9, 3.6), wall concentration (0.5%, 1.0%, 1.5%, 2.0%, 2.5%) and the ratio of oil/emulsifier (1:2, 1:1, 2:1, 3:1) were evaluated. The results showed that the formation and stability of nanocapsules were influenced by these factors. The optimal process conditions were determined depending on the most stable aqueous system with the highest encapsulation efficiency. The optimum conditions were as follows: pH 4.5, the total concentration 1% and the ratio of core oil/emulsifier 1:1. The results of nuclear magnetic resonance (NMR) indicated that SA was encapsulated in G and GA successfully and the structure of SA and the wall materials was not changed. The further stability of optimal nanocapsules was assessed. Nanocapsules loaded with oil presented good stability over 8 months. Furthermore, the thermal stability was analysed by thermogravimetric analysis (TGA) and the results showed that the SA nanocapsules exhibited excellent thermal stability than the pure oil. Copyright © 2016 John Wiley & Sons, Ltd.

Maillard reaction products containing 0–86.67% (w/w) enzymatically hydrolyzed chicken breast (chicken base) were analyzed. Descriptive sensory analysis was conducted and the 5 sensory attributes of meaty, caramel, umami, continuity, and off-flavor were used for evaluation. A sample group containing 65.00% chicken base had high scores for meaty note. A sample group containing 86.67% had a high score for caramel note. The electronic nose was used for measurement of flavor quality changes based on a metal oxide sensor (MOS) array. GC-MS was used for identification of volatile compounds. Heterocyclic sulfur and nitrogen oxygen compounds (especially 2-methyl-3-furanthiol, 2-methyl-furan, 2-pentyl-furan, 2-acetyl-furan, bis (2-methyl-3-furyl) disulfide, furfural, 2-acetyl-pyrrole, 1-methyl-pyrrole, thiazole, and 4-methyl-thiazole) were responsible for meaty and caramel attributes. Statistical analysis was used to interpret the distribution of samples and correlations among variations.

Linalool has been extensively applied in various fields, such as flavoring agent, perfumes, cosmetics and medical science. However, linalool is unstable, volatile and readily oxidizable. A sensitive substance can be encapsulated in a capsule, so encapsulation technology can solve these problems. In this paper, linalool-loaded nanocapsules (Lin-nanocapsules) were prepared via the ionic gelation method and Lin-nanocapsules were characterized. The results of Fourier transformation infrared spectroscopy (FTIR) showed that linalool was successfully encapsulated in the wall materials. Scanning electron microscopy (SEM) results demonstrated that the shapes of Lin-nanocapsules, with smooth surfaces, were nearly spherical. Lin-nanocapsule average particle size was 352 nm and its polydispersity index (PDI) was proved to be 0.214 by the results of dynamic light scattering (DLC). Thermogravimetric results indicated that linalool loading capacity (LC) was 15.17%, and encapsulation could decrease linalool release and increase linalool retaining time under the high temperature. Oscillatory shear and steady-state shear measurements of Lin-nanocapsule emulsions were systematically investigated. The results of steady-state shear showed that Lin-nanocapsule emulsion, which was Newtonian only for high shear rate, was non-Newtonian. It was proved by oscillatory shear that when oscillation frequency changed from low to high, Lin-nanocapsules emulsion changed from viscous into elastic.

Flavour plays a crucial role in food and is the most important aspect of milk. Milk has a pleasant smell and milk flavour can be used in several products. However, how to recreate milk flavour has rarely been reported. Therefore, the creation of milk flavour is of great interest. This study focused on the creation and imitation of milk flavour. The approach to flavour creation involves identifying the attributes of the flavour and developing an impactful, authentic flavour. Accordingly, to create a milk flavour, the notes of milk flavour were identified by smelling and tasting milk. Based on the identified notes, aroma ingredients were selected to blend into a milk-flavour. After olfactory discrimination, several modifications and adjustments were made and a typical milk flavour formula was obtained. The results showed that the milk flavour has the following notes: milky, acidic, vanilla-like, caramel-like, aldehydic, fruity, beany, buttery, meaty, and vegetative. Lactones, acids, aldehydes, alcohols, ketones, esters, sulphur compounds, furans, and nitrogen compounds can provide these notes. Based on the developed formula, a harmonious flavour with typical characteristics of milk was obtained by blending the selected aroma ingredients.

Stir bar sorptive extraction and thermal desorption system followed by gas chromatography-mass spectrometry (SBSE-TDS/GC-MS) have been applied to the characterization of selected volatile compounds of Chinese liquors. Calibration curves were achieved for quantification with correlation coefficients ranging from 0.9875 to 0.9996. Limits of detection (LODs) and limits of quantification (LOQs) were obtained ranging from 0.007 to 17.89 μg L−1 and from 0.02 to 69.6 μg L−1, respectively. Repeatability was between 0.2 and 7.0 % while intermediate precision was between 0.1 and 7.5 %. Afterward, five Chinese liquors having different flavor types were investigated using the SBSE-TDS/GC-MS method. A total of 87 volatile compounds, including 40 esters, 12 alcohols, 8 acids, 2 phenols, 8 aldehydes and ketones, 7 acetals, 6 furans, 1 sulfuric compound, and 3 pyrazines, were identified and quantified. The obtained results of GC-MS were then subjected to analysis of variance (one-way ANOVA) followed by partial least squares regression (PLSR). ANOVA results indicated that 52 components (p ≤ 0.05) were useful in characterizing the five liquor aromas. It showed that the ANOVA-PLSR model could well elucidate the correlation between liquors and the identified volatile compounds and could well indicate the possibility to discriminate sauce-flavor and strong-flavor liquors.

A microcapsule of sweet orange oil was prepared by the gelation of sodium alginate with Ca2+. Orthogonal experiments were designed to investigate the encapsulation efficiency (EE) to be adopted as the target index. The optimum conditions were obtained as follows: sodium alginate concentration 2% (w/v), CaCl2 concentration 1.5% (w/v), ratio of core material to wall material 1.5:1, and emulsifying agents 0.1% (w/v) Tween80 and 0.1% (w/v) glyceryl monostearate. Under these conditions, the highest EE was 76.1%. Chitosan was added to prepare chitosan-coated calcium alginate (CCCA) and chitosan–calcium alginate complex (CCAC) gel beads. The influence of the addition of chitosan on microcapsule's morphology, EE and release characteristic was the focus of study. For these three types of microcapsules, the results showed that both surface smoothness and EE in descending order were CCAC, CCCA and calcium alginate (CA) gel beads, while the order of release rate was CA, CCCA and CCAC gel beads. These three types of microcapsules could be used in chewing gum, puffed food and other food products to control release and prevent volatilization of flavour because of their different characteristics or properties. Copyright © 2014 John Wiley & Sons, Ltd.

Flavour plays an important role and has been widely used in many products. Usually, the components of flavour are volatile and the sensory perception can be changed as a result of volatilization, heating, oxidation and chemical interactions. Encapsulation can prevent the loss of volatile aromatic ingredients, provide protection and enhance the stability of the core materials. This work concentrated on production of a transparent lavender flavour nanocapsule aqueous solution. The results showed that a transparent lavender flavour microcapsule aqueous solution can be produced using hydroxypropyl-β-cyclodextrin (HP-β-CD) as wall material. The combination and interaction of flavour and wall materials were investigated by pyrolysis. Pyrolysis characteristics and kinetic parameters of the flavour nanocapsule were determined. During thermal degradation of blank HP-β-CD and flavour-HP-β-CD inclusion complex, three main stages can be distinguished. Due to the vaporization of lavender flavour encapsulated in HP-β-CD, the thermogravimetric (TG) curve of blank HP-β-CD shows a leveling-off from room temperature to 269 °C, while the TG curve of flavour-HP-β-CD inclusion complex is downward sloping in this temperature range. The kinetic parameters are helpful in understanding the mechanism of molecular recognition between hosts and guests.

Flavors represent a small but significant segment of food industry. Taro gives a pleasant nut-like odor when cooked. Taro flavor can be used in many products, so developing a taro flavor is of interests. This paper concentrates on preparation and simulation of taro flavor according to the notes of taro, which are distinct flavors or odor characteristics. The results show that the notes of taro flavor can be classified as caramellic note, roast note, milky note, beany note, green note, aldehydic note, sweet note, nutty note, vegetative note, and fruity note. According to the notes of cooked taro odor and the raw materials selected, a typical taro flavor formula is given. The taro flavor blended is pleasant, harmonious, and has characteristics of the odor of cooked natural taro.

The aim of this work was to encapsulate lavender oil by complex coacervation using gelatin and gum Arabic as encapsulants. The effects of various factors including pH value, the core/wall ratio, wall material concentration, stirring speed, cross-linkers and homogenization rate on the appearance, mean particle size, yield, loading capacity (LC) and encapsulation efficiency (EE) were investigated. The optimal conditions (pH 3.5, core/wall 3:2, wall material concentration 1%, stirring speed 450 rpm, homogenization rate 19 000 rpm and glutaraldehyde as cross-linker) for preparing spherical multinuclear microcapsules were obtained. At the optimal conditions, the highest yield is 65.8 ± 1.0%; the maximum LC is 61.3 ± 0.7%; the highest EE is 66.0 ± 0.3%. The effect of three different cross-linkers on the hardening effectiveness of multinuclear microcapsules containing lavender oil was investigated. Glutaraldehyde and transglutaminase exhibit similar microcapsule hardening effectiveness. When tannic acid was used instead of glutaraldehyde and transglutaminase, the mean particle size and EE remained the same as that when hardening with glutaraldehyde or transglutaminase, but the morphology obviously changes, while the yield and LC significantly decrease. Copyright © 2013 John Wiley & Sons, Ltd.

Flavors represent a small but significant segment of food industry. Sensory characteristics play an important role in the process of consumer acceptance and preference. Indocalamus leaf takes on a pleasant odor and indocalamus leaf flavor can be used in many products. However, indocalamus leaf flavor formula has not been reported. Therefore, developing an indocalamus leaf flavor is of significant interests. Note is a distinct flavor or odor characteristic. This paper concentrates on preparation and creation of indocalamus leaf flavor according to the notes of indocalamus leaf. The notes were obtained by smelling indocalamus leaf, and the results showed that the notes of indocalamus leaf flavor can be classified as: green-leafy note, sweet note, beany note, aldehydic note, waxy note, woody note, roast note, creamy note, and nutty note. According to the notes of indocalamus leaf odor, a typical indocalamus leaf flavor formula was obtained. The indocalamus leaf flavor blended is pleasant, harmonious, and has characteristics of indocalamus leaf odor.