ABSTRACT
Introduction ........................................................................................................ 709
Materials and Methods ..................................................................................... 709
Results and Discussion ..................................................................................... 711
Conclusions......................................................................................................... 713
Acknowledgments ............................................................................................. 713
References ........................................................................................................... 713
Encapsulation of aroma compounds in amorphous carbohydrate matrices
can be carried out, for example, by freeze-or spray-drying (Levine et al.,
1991; Roos, 1995). Aroma compounds often remain encapsulated in glassy
carbohydrate matrices stored at temperatures below their glass transition.
Release of encapsulated aroma compounds may occur when amorphous
carbohydrate matrices are stored at temperatures above their glass
transition, allowing sufficient molecular mobility and diffusion.
