The Preservation Stability of the Model Volatiles in Dried Carbohydrates

Abstract

The preservation stability of the volatile flavors locked in the carbohydrates was examined. The model system consists of sucrose, malto-dextrin and such volatiles as d-limonene and linalool. The lossof volatiles was 5-6% during the storage both at room temperature and at 37°C for 10 weeks. The model volatiles were retained more than 90% of the initial contents, even though the sample was tested both by the heating at 80-85°C for 18 hrs and by the irradiation with 15 W fluorescent lamp for a week. The assumed artifacts which might be resulted from the photooxygenation and the heating were not found on the gas chromatograms.