GC evaluation of flavour compound sorption from water solutions by corn starch cryotextures obtained by freezing (Reprinted from Nahrung/Food, vol 42, pg 380-384, 1998)

Sorption of essential oil aroma components, n-alcohols and linalool by star ch corn cryotexture was studied. Results show that terpene hydrocarbons of Rosmarinus officinalis L. essential oil are sorbed quantitatively from 0.05 % water solution by cryotexture due to hydrophobic interactions with starch polysaccharides. Aroma compounds with oxygen atoms within the molecule are sorbed two times less. A templating effect with glucose, sucrose, maltose and some essential oil components was observed. Sorption of n-alcohols C-4, C-6, C-8, linalool and their mixture with alkyl acetates in concentration 0.5-15 mmol/l was carried out. Individual octanol is sorbed by cryotexture on 88%, hexanol on 20%, linaloo l on 25%. Butanol is not sorbed at the chosen concentration. Synergism in s orption of hexanol from mixture with octanol and alkyl acetates was observe d, while a suppression effect of octanol sorption was found for the same mi xture.