Estimation of the apparent glass transition temperature of spray-dried emulsified powders and yeast powders by their flavor release behavior under temperature ramping conditions

Abstract

[EN] Flavor release from powders depends on the glass transition temperature (Tg) and water absorption. This study reports a simple method to estimate the apparent Tg by aroma sensing upon flavor release from spray-dried powders. Four different wall materials (maltodextrin (MD), MD blends with fructose at 20 and 40wt%, and yeast cells) were used to encapsulate flavors by spray-drying. The apparent Tg values of MD and MD with 20 and 40wt% fructose were determined as 130, 110, and 75 °C, respectively, similar to those calculated by the Gordon–Taylor equation. The slow flavor release from dried-yeast powder afforded the highest Tg.