Fragrance and flavor are valuable ingredients in toiletries, cosmetics and foods. They play a very important role in these products. However, fragrances and flavors are complex mixtures of comparatively volatile substances and labile components of which the sensory perception can be changed as a result of heating, oxidation, chemical interactions or volatilization. Microencapsulation technology is an effective method to minimize the harm of these problems. Encapsulation of fragrances or flavors has been attempted using various methods. In this paper, the chemical and engineering processes for encapsulation of fragrance and flavor are discussed. The different coating materials and their application are depicted.

Peach is an edible, sweet, juicy fruit and is widely consumed throughout the world. Peach flavor is a very sweet and delightful fruity flavor which can be used in many products. Therefore, developing a peach flavor is of significant interests. This article deals with developing a fresh peach flavor. According to the odor peach fruit, the notes of peach were identified. Proper chemical ingredients were selected to imitate the odor of peach and to create a peach flavor. A fresh peach flavor formula was obtained. The functions and the odors of raw materials in the peach flavor were discussed. The peach flavor obtained is of fresh harmonious peach odor and is very similar to the odor of natural peach fruit.

In the present paper, we have introduced the preparation and classification of nanofluids. The factors that influence the viscosity of nanofluids and researches on the fundamental research to specific applications of nanorheology in controlled-release fragrance nanocapsules suspensions are discussed. Finally some problems exist in the research of nanorheology are summarized.

The application of nanocapsules in pharmaceutical, cosmetic and food industries has attracted great attention from scientific research. In the food field, nanocapsules of aroma, bioactive components have been gradually widely used in food additives, beverage and nutrition and nutraceuticals, owing to their excellent sustained-release, stability and resistance to oxidation. This concise review focus on several kinds of nanocapsulation techniques, such as emulsion technique, emulsification-solvent evaporation technique, complex coacervation, inclusion complexation, supercritical fluid technique, solvent diaplacement for food ingredients, and then forwards the further development of the nanocapsulation techniques in the food industry.

The aim of present study was to prepare the mononuclear microcapsules containing cinnamon oil (CO) using a complex coacervation method with gelatin and pectin as wall material. The surface morphology of microcapsule was characterized by optical microscopy and scanning electron microscopy (SEM). Then the microcapsules were analyzed by thermogravimetric analyzer (TGA) to confirm the cinnamon oil had been successfully embedded into the microcapsules and determine the loading capacity. The results showed that the microcapsules were uniform in size, spherical with a mean size of 13.6 ± 4.8μm. The microencapsulation yield, loading capacity and encapsulation efficiency were 65.4±3.3%, 43.3±1.3% and 42.4±1.7%, respectively.