부산대학교 도서관

Gum acacia and hydrolysed starch either alone or in combination (1:1), were the wall materials for encapsulation. The GC examination revealed 2-phenylethanol (50.22%), nerol (22.34%) and citronellol (19.40%) as major benchmark flavour components of rose oil. The yield of encapsulated rose oil varied with wall materials (64-70%). The storage of encapsulated products at 27 and 4 °C over a period of 3 months in polypropylene pouches showed that retention of the benchmark components was better (49.43-49.53, 17.35-17.79 and 18.68-18.84%) in the case of combination (1:1) of wall materials, compared with individual wall materials used in the study. Copyright © 2004 John Wiley & Sons, Ltd. [ABSTRACT FROM AUTHOR]