ABSTRACT
Emulsi’ed Hydrophobic Flavors...........................................9 1.3.3 Stickiness of Spray-Dried Powder ...................................................... 11
1.4 Release and Oxidation of Encapsulated Flavors during Storage .................... 12 1.4.1Implication of Glass Temperature on Storage Stability
of Encapsulated Flavors...................................................................... 12 1.4.2Release of Flavors from Spray-Dried Powder during Storage ............ 13
1.4.2.1 Mathematical Modeling of Flavor Release .......................... 13 1.4.2.2 Release Rate of Flavors under Various Relative
Humidities and Temperatures.............................................. 15 1.4.2.3PTR-MS as a New Methodology for Analyzing
Flavor Release...................................................................... 18 1.4.3 Oxidation of Encapsulated Flavors during Storage ............................ 19
1.5 Morphology of Spray-Dried Particles ............................................................. 21 1.5.1Structural Analysis of Spray-Dried Particles by SEM ....................... 21 1.5.2Inner Structural Analysis of Spray-Dried Particle
by Confocal Laser Scanning Microscopy..........................................22 1.5.3 Observation of Morphology and Flavor Droplets
in Spray-Dried Particles by CLSM .....................................................23
