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KMID : 0380620110430030271
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Korean Journal of Food Science and Technology
2011 Volume.43 No. 3 p.271 ~ p.276
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Volatile Changes in Beverages and Encapsulated Powders Containing an Artemisia Extract during Production and Storage
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Park Min-Hee
Kim Mi-Ja
Cho Wan-Il
Chang Pahn-Shick
Lee Jae-Hwan
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Abstract
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Volatile profiles of beverages and encapsulated powders containing Artemisia princeps Pampan extracts were analyzed by solid-phase microextraction-gas chromatography/mass spectrometry during production and storage. Beverages containing 0.32 and 0.64% extracts were stored at room temperature for 8 weeks and 60oC for 8 days, respectively. Encapsulated particles were stored at room temperature and 60oC for 8 days. Total volatiles in beverages decreased significantly during storage, irrespective of storage condition (p<0.05). Terpenoids, including cymene, thujone, and β- myrcene, were major volatiles in beverages, and some volatiles including ethylfuran, vinylfuran, and 2-fufural increased in 60oC samples only. Total volatiles in microcapsules at room temperature were not significant different for 8 days (p>0.05), whereas those at 60oC increased by 16.5 times. Limonene was the most detected volatile in microcapsules, and aldehydes such as hexanal, pentanal, and octanal, and furans such as 2-butylfuran and 2-pentylfuran increased in the 60oC samples, which may have originated from oxidized lipids used in the microcapsules.
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KEYWORD
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volatile analysis, Artemisia princeps Pampan, beverages, microencapsulation, solid phase microextraction
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