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M. G. MADSEN, J. L. Pratt, and R. D. Grypa. Analytical and Information Sciences, McCormick & Company, 204 Wight Ave., Hunt Valley, MD 21031

Spray dried flavors can be produced with various carrier matrices as a method of flavor encapsulation. When some flavors are spray dried, the flavor profile could be affected by the carrier matrix and process parameters. Multiple headspace analysis techniques confirm changes in the flavor profile, relative to the starting flavor. Headspace analyses were performed with headspace/GC and the electronic nose. These techniques characterize differences in the vapor phase above the spray dried flavor and provide information about the efficacy of the carrier matrix. Since some volatile components can be lost during the spray drying process, headspace/GC analyses verify the presence of volatile flavor components.

This study compares the output and results of headspace intruments and provides information about the encapsulated flavor. Results characterize the presence of the carrier matrix and flavor components in the vapor phase relative to flavor load and spray dry parameters. Cinnamon oil was used for spray dry encapsulation with a series of one and two component carrier matrices. Spray drying was performed witha pilot plant rotary head spray dryer.

The results show changes in the post process flavor, via headspace techniques, compared to the neat flavor used prior to spray drying. Physical properties of the spray dried matrices were also recorded to compare the post processed flavor matrices.

Significant findings were recorded from a variety of experiments. From these findings, experimenters can understand the dynamics associated with spray dry parameter optimization via headspace techniques.