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.
