Encapsulation of flavours and aromas: Controlled release

Abstract

Flavors are one of the most important ingredients in the food industry since they have a huge inuence on consumer satisfaction and make product taste more attractive to the user (Madene et al. 2006). There are varieties of natural and synthetic avors, and all of them are dened as combinations of taste, smell, and trigeminal stimuli (Zuidam and Heinrich 2010). In general, volatile avors that interact with receptors in the mouth and nose cavity are usually called aroma. Aromas contain many volatile and fragrance organic molecules, which can be classied as esters, linear terpenes, cyclic terpenes, aromatic, amines, etc. At room temperature, most of aromas are liquids (usually oils) but they can be also in gas or even in solid state (e.g., vanillin, camphor, and menthol). It is known that aroma molecules are very sensitive to light, oxygen, humidity, and high temperatures. Moreover, some of the chemically unstable avors (e.g., citral) when degrading over time start to create off-avors (Maswal and Dar 2014).