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Wpływ nośnika aromatu kminkowego na uwalnianie się karwonu i limonenu z emulsji o/w w zależności od rodzaju emulgatora
(Wydawnictwo Naukowe Akademii Rolniczej w Szczecinie, 2008) Bortnowska, Grażyna; Akademia Rolnicza w Szczecinie. Katedra Technologii Żywności
Static headspace analyses showed that caraway aroma carriers (ethanol, propylene glycol and vegetable oil) as well as emulsifiers (albumin, dried egg, dried egg yolk, sodium dodecyl sulfate - SDS and its mixtures with glycerol monostearate) changed statistically significant release of carvone and limonene from flavoured emulsions containing 10% of oil. The highest release of carvone and limonene to the headspace was found in emulsions aromatized with flavouring containing ethanol as the aroma compounds carrier and the lowest when oil as the carrier was applied. Addition of dried egg yolk clearly decreased quantity of the aroma compounds released to the headspace in comparison to the samples stabilized by albumin similarly as mixtures of SDS with glycerol monostearate in relation to the samples containing only SDS. A very good similarity between results from static headspace and sensory odour intensity analyses was indicated in all samples with addition of flavouring containing oil as the aroma compounds carrier.