EJPAU 2008. Bortnowska G. RELEASE OF CARVONE AND LIMONENE FROM OIL

Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.

2008
Volume 11
Issue 1

Topic:

Food Science and Technology

ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES

Bortnowska G. 2008. RELEASE OF CARVONE AND LIMONENE FROM OIL – POLYSACCHARIDE MIXTURES, EJPAU 11(1), #16.
Available Online: http://www.ejpau.media.pl/volume11/issue1/abs-16.html

RELEASE OF CARVONE AND LIMONENE FROM OIL – POLYSACCHARIDE MIXTURES

Grażyna Bortnowska
Department of Food Technology, West Pomeranian University of Technology, Szczecin, Poland

ABSTRACT

Static headspace analysis of oil – polysaccharide mixtures flavoured with caraway shoved higher differences in release of carvone and limonene caused by an increase of fat component (oil and its replacer Frutafit®Tex – inulin) concentration than thickeners addition. The highest changes in retention of carvone and limonene were observed in oil – polysaccharide mixtures containing no more than 10% (w/w) of fat component especially with addition 0.11% (w/w) of xanthan gum. Sensory analysis of the caraway odour intensity of oil – polysaccharide mixtures confirmed results obtained from static headspace analysis and also shoved that with higher concentration of fat component slowly increased odour intensity reported by the assessors as oil odour and/or other (foreign) odour. These odours almost completely dominated caraway odour in samples containing 40% (w/w) of fat component.

Key words: carvone, limonene, Frutafit®Tex – inulin, xanthan gum, guar gum, static headspace analysis, odour intensity.

Grażyna Bortnowska
Department of Food Technology,
West Pomeranian University of Technology, Szczecin, Poland
Papieża Pawła VI St. 3, 71-459 Szczecin, Poland
Phone: (091) 449 65 26
email: Grazyna.Bortnowska@zut.edu.pl

Responses to this article, comments are invited and should be submitted within three months of the publication of the article. If accepted for publication, they will be published in the chapter headed 'Discussions' and hyperlinked to the article.