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History of Odor and Odorants Read chapter Read first chapter

2017 | OriginalPaper | Chapter

12. Aroma Encapsulation and Controlled Delivery

Author : Gary Reineccius

Published in: Springer Handbook of Odor

Publisher: Springer International Publishing

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Abstract

The area of protecting and delivering aroma compounds in a food application is most challenging. At this time, well over 8000 aroma compounds have been found in nature and they vary widely in physical and chemical properties which makes their protection and delivery very problematic (evaporation and chemical reactivity). Thus, one attempts to design encapsulation systems that protect the key aroma compounds but yet deliver them when needed using cost-effective and legally approved materials and methodologies. This chapter provides strategies used to accomplish these goals. Overviews of materials and methods used in encapsulation and controlled delivery are presented. The final section offers insights into unmet needs in this area.

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previous chapter Fats and Oils
next chapter Physico-Chemical Interactions in the Flavor-Release Process
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Metadata
Title
Aroma Encapsulation and Controlled Delivery
Author
Gary Reineccius
Copyright Year
2017
Publisher
Springer International Publishing
Book
Springer Handbook of Odor

Print ISBN: 978-3-319-26930-6

Electronic ISBN: 978-3-319-26932-0

Copyright Year: 2017

DOI
https://doi.org/10.1007/978-3-319-26932-0_12

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