Oxidative deterioration on the aroma of microencapsulated lime oil

Abstract

The stability of microencapsulated lime essential oil, obtained by spray drying, was studied in view of the oxidation stability. Gum arabic and maltodextrin (1:1.8 w/w) were used as the wall materials and the essential oil content was 20% w/w dry weight. The powders were stored under nitrogen or air in filled vials and half filled vials at 4 and 50 °C. The major changes were decrease in the content of limonene, g-terpinene, neral, geranial, a-pinene, b-pinene and terpinolene; with the increase in the concentration of p-cymene, cis- and trans-limonene oxides, pinocarvone, trans- and cis-pinocarveol, trans- and cis-carveol, carvone, and geranic acid. These chemical changes resulting in corresponding sensory changes which affect the quality of the microencapsulated product.