A liquid tomato flavor was plated onto porous starch, as well as onto maltodextrin, and also spray dried, being the latter the most common flavor encapsulation tech- nique used by the food flavor industry.
The three flavor systems were added into a tomato sauce that was subjected to sterilization and ambient storage to verify flavor resistance to sterilization and shelf life, measured by sensory and chemical analyses
The three flavor systems showed a similar flavor content after sterilization and similar behavior during shelf-life. Both sensory and chemical analyses confirmed that the polarity of the solvent used to carry the flavor molecules onto porous starch is a key factor in determining flavor retention over time.