Preparation of Microencapsulated Flavors. The solutions of coating matrixes (30 % w/w) were
prepared by reconstituting and dispersing dried powders in 40°C deionised water; after cooling they
were being mixed overnight to enhance hydration. EO (15% w/w of matrix solids) was emulsified
into the hydrated coating material. Homogenization was accomplished by using Ultra Turrax basic
homogenizer operating at 16000 rpm for 5 min. Emulsions were spray-dried in a B!chi 190 mini
spray dryer under the following parameters: spray nozzle (inlet) temperature 180±5°C, outlet air
temperature 90±5°C, pressure 750-800 mm H2O