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

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.