The Retention of Volatile Flavors in Foods

Part III. The solubilization of a water insoluble compound into sucrose solution

Abstract

The volatile retention in the dried sucrose solution after drying was remarkably increased in the initial sucrose concentration of 30%. It was proposed that the increase in the flavor retention might be attributed to the formation of micellar colloid with the associated sucrose molecules.
This study was done to elucidate the specific properties depending upon the hydrated sucrose molecules, regarding to the flavor retention, and the solubilization of a water insoluble compound into sucrose solution was examined.
The solubilized pigment(p-dimethylaminoazobenzene, DMAB)was increased as the sucrose concentration increased and then it was propotional to the sucrose concentration between 30 and 60%. The amount of solubilized DMAB was lower than 200μg%. This phenomenon by sucrose solution comes from the colloidal characteristic resulting from the association of the hydrated sucrose molecules.