Retention of components in a mixture of volatile organic substances by maltodextrins |
| |
Authors: | T. A. Misharina M. B. Terenina N. I. Krikunova |
| |
Affiliation: | (1) N. M. Emanuel’ Institute of Biochemical Physics, Russian Academy of Sciences, Moscow, 119991, Russia |
| |
Abstract: | The effect of composition and origin of maltodextrins on the retention of 38 components in a mixture of volatile organic substances (odorants) during 6-month storage was studied by means of capillary gas-liquid chromatography. The retention of esters increased with an increase in their molecular weight. The retention of lactones, phenols, linalool, menthone, and damascone was 75–85%. Storage of aldehydes was accompanied by oxidation, and the retention of these substances did not exceed 55%. The retention of odorants increased with a decrease in the molecular weight of maltodextrins. The maximum retention was typical of maltodextrin from amylopectin starch not containing amylose. |
| |
Keywords: | |
本文献已被 SpringerLink 等数据库收录! |
|