In general, a A.R.% lower than 100 were observed for the majority of the aroma compounds with major differences due to the physicochemical properties of the aroma compounds, moisture and composition of the matrix including potential interactions between the volatile and the no volatile compounds (in particular, the gelling agents) in the complex ‘‘candy’’ systems. In particular volatiles like ethyl butanoate, limonene and ethyl hexanoate, ethyl 2-methylbutanoate, ethyl 3-methylbutanoate (when detected) showed a very low A.R.% (<15%); for other ones the A.R.% was higher but still below 100 (ethanol and decanal). On the other handin NIS flavoured candies, A.R.% values of ethyl acetate, cis-3-hexenol (only in GAr B2 and Gel B2) and cis-3-hexenyl isobutanoate (in Pec B2) were higher than 100% to indicate a higher release than that occurred from the pure flavouring agent.
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