Abstract
Recently, gelatinized foods are utilized for old persons because of easy bite and chew, and available commercially as convenient portable foods. Those foods are prepared from agar, gelatine, calageenan etc. However, basic studies on diffusion phenomenon of flavor in gel are very few. Therefore, diffusion of flavors such as vanillin was studied in our lab. Vanillin was resolved in a small volume of ethanol and added into sterilized agar solution, then to be solidified in a cylinder (the first agar layer). After that, only sterilized agar was poured on the first agar layer and solidified. At regular intervals, distribution of flavor in the second agar layer was estimated by FID-GC and GCMS and discussed about diffusion phenomenon of flavor in gel.
