Stability of flavors

There are several practical aspects to the formation of inclusion complexes. One of the earliest applications is the flocculation of starch from aqueous solutions. Among other compounds, the lower alcohols (Ci C4) and acetone are superior in this respect.667 The stabilization of flavoring and aromatizing compounds constitute the most common practical application of inclusion complexation. In this manner, oxidizable food components may be pro-... 

Microencapsulation of flavors is a technology of enclosing flavor compounds (core materials) in a carrier matrix. An amorphous or metastable solid is normally used as a carrier matrix. Microencapsulation is useful for improving the chemical stability of flavor compounds, providing controlled release of flavor compounds from microencapsulated flavor products, providing a free-flowing powder with improved handling properties and physical protection of volatile properties of flavor. 

Cyclodextrins (CDs) are commonly used to improve the stability of flavor via the encapsulation of certain specific ingredients that naturally exist in food materials. The method is often called molecular encapsulation because the flavor ingredients are encapsulated in the molecular cavity of CDs. CDs form inclusion complexes with a variety of molecules including flavors, fats, and colors. Most natnral and artificial flavors are volatile oils or liquids, and the complexation with CDs provides a promising alternative to the conventional encapsulation technologies for flavor protection. 

Franks et al. (1991), in which the stabilization of flavor results from entrapment in a particular conformation region in highly viscous glass carbohydrates. 

Cyclodextrins (a-, p-, y-) are widely used in the food industry as food additives, for stabilization of flavors, for elimination of undesired tastes or other undesired compounds such as cholesterol, and to avoid microbiological contamination and browning reactions. The characteristics of the cyclodextrins at the industrial level and their main properties from a technological point of view, such as solubility and their capabihty to form inclusion complexes, are important in the use of these compounds in the food industry [104],... 

Szente, L. and J. Szejtli, 1988. Stabilization of flavors by cyclodextrins. In Flavor Encapsulation, S.J. Risch (ed.), pp. 148-157. ACS Symposium Series 370, Washington DC American Chemical Society. Tpnnesen, H.H. and J. Karlsen, 2002. Alginate in drug delivery systems. Drug Dev. Ind. Pharm., 28 621-630. 

Tse, K.Y. and Reineccius, G.A. (1995) Methods to predict the physical stability of flavor-cloud emulsion. In C.T. Ho, C.T. Tan and C.H. Tong (eds), Flavor Technology Physical Chemistry, Modification, and Process. American Chemical Society, Washington, DC, p. 173. 

After the drying process, the food powder of low moisture content and, usually, glassy state is stored at room temperature. In these glassy states, flavor release and the stability of flavor depend on kinetics rather than on thermodynamic mechanisms. 

Tse, K.Y., Physical Stability of Flavor Emulsions, M.S. thesis, Department of Food Science and Nutrition, University of Minnesota, St. Paul, p. 84, 1990. 

K Gassenmeier. Stability of flavor compounds in yogurt. In HP Kruse, M Rothe, eds. Flavour Perception—Aroma Evaluation. Potsdam Eigenverlag Universitat Potsdam, 1997, pp 495 98. 

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