Smelling flavours encapsulated in pectin gels using an electronic nose

MARÍA EUGENIA MONGE; DELIA L. BERNIK; R. MARTÍN NEGRI

Venecia, Italia

Workshop; 5th Green Chemistry Summer School; 2002

The aim of the work is to encapsulate flavors in a biocompatible matrix that may allow a controlled release and to detect their release with an electronic nose device.The electronic nose consists in a multisensorial array. It is not an invasive technique and has applications in environmental chemistry, food technology and in the cosmetic industry.  The matrix chosen was pectin gels, as hydrocolloids are water soluble polymers with the ability to thicken or gel in aqueous systems.  The flavors used in the experiment are cherry essence, tutti-frutti essence, peach essence, coconut essence and limonene.The electronic nose is a powerful tool to detect the presence of food flavors and differentiate them throughout their fingerprints.The most important change in the fingerprints of encapsulated flavors is the diminution of the signal.  In some cases, the  fingerprint's pattern is modified as a consequence of a preferential release of certain compounds in a mixture.