Thesis

The Effect of Spray Drying Temperatures on The Valotile Components of Strawberry Flavor

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Spray drying is a way to produce stable and dry powder flavor while retaining its volatile
component. However, in drying fruit flavors that have a lot of heat-sensitive volatiles, some volatile
loss would inevitably occur. Especially since an optimum condition of the spray drying needs to be
met in order to achieve a high volatile retention. One of the controllable factors is the inlet air
temperature, which is needed for the protective crust formation. However, fruit flavor (i.e.
strawberry) has many volatiles that are sensitive towards high temperature, and the high inlet air
temperature might be detrimental to them, and consequently, to the sensory profile of the flavor.
The current study takes place at IFF - PT. Essence Indonesia to investigate the effect of spray drying
temperatures on strawberry flavor towards its volatile component and the subsequent effect
towards its sensory properties. Two different inlet temperatures (HIGH: 195°C and LOW: 160°C) were
used. A GC-MS (Gas-Chromatography Mass Spectrometry) analysis was conducted along with a
sensorial analysis QDA (Quantitative Data Analysis) with 9 select descriptors (Fruity, Candy, Creamy,
Green, Sour, Rummy, and Balsamic) and MC (Moisture Content) analysis at week 0 and week 4. The
spray drying resulted in 22.42% 26.97% of yield for HIGH and LOW samples. GC-MS analysis
descriptively resulted in the HIGH temperature sample retaining volatiles closer to the standard
sample in 5 descriptors. The QDA found the Fruity descriptors to be significantly different across the
samples over time. MC of both samples at week 0 and week 4 were significantly affected by the time
and the inlet temperatures. These findings suggest that the higher volatile retention of HIGH
temperature samples could be attributed to a quicker shielding matrix formation that prevents the
volarust formation that causes difficulty for water diffusion inside the particle, and thus resulting in a
tiles from being lost during the drying process, and the higher MC to be the result of said faster &
higher moisture content. The stability of the volatiles were only affected by the inlet temperature for
the esters associated with the Fruity descriptor. Future studies are recommended to analyze the
GC-MS at week 4 to see how the volatile changes and to investigate the physical properties of the
powder for a more in-depth analysis.

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Availability

Detail Information

Series Title

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Call Number

FT 22-014

Publisher

i3L, Jakarta : i3L, Jakarta., 2022

Collation

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Language

English

ISBN/ISSN

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Classification

NONE

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

spray drying
sensory analysis
strawberry flavor
volatile components
inlet temperature

Specific Detail Info

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Statement of Responsibility

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