No abstract

The release characteristics of ‰avor in boiling water and the ‰avor retention in the rice after cooking were investigated by using spray dried powder in encapsulated in or emulsiˆed with d-limonene or ethyl n-hexanoate in cyclodextrin and maltodextrin, or in gum arabic and maltodextrin. The behavior of ‰avor release into the boiling water was well simulated by Avrami's equation. The retention of d-limonene and ethyl n-hexanoate in cooked rice was correlated in each case with the ‰avor amount of spray-dried powder added.