Volatile Changes in Beverages and Encapsulated Powders Containing an Artemisia Extract during Production and Storage

• Published in: Korean Journal of Food Science and Technology Vol. 43; no. 3
• Main Authors: Park, M.H., Seoul National University of Science and Technology, Seoul, Republic of Korea, Kim, M.J., Seoul National University of Science and Technology, Seoul, Republic of Korea, Cho, W.I., Sensometrics Co., Ltd., Bucheon, Republic of Korea, Chang, P.S., Seoul National University, Seoul, Republic of Korea, Lee, J.H., Seoul National University of Science and Technology, Seoul, Republic of Korea
• Format: Journal Article
• Language: Korean
• Published: 01.06.2011
• Subjects: Artemisia princeps Pampan; BEBIDAS; BEVERAGES; BOISSON; MICROENCAPSULACION; MICROENCAPSULATION; solid phase microextraction; volatile analysis
• ISSN: 0367-6293
• DOI: 10.9721/KJFST.2011.43.3.271

Volatile profiles of beverages and encapsulated powders containing Artemisia princeps Pampan extracts were analyzed by solid-phase microextraction-gas chromatography/mass spectrometry during production and storage. Beverages containing 0.32 and 0.64% extracts were stored at room temperature for 8 weeks and 60℃ for 8 days, respectively. Encapsulated particles were stored at room temperature and 60℃ for 8 days. Total volatiles in beverages decreased significantly during storage, irrespective of storage condition (p less than 0.05). Terpenoids, including cymene, thujone, and β-myrcene, were major volatiles in beverages, and some volatiles including ethylfuran, vinylfuran, and 2-fufural increased in 60℃ samples only. Total volatiles in microcapsules at room temperature were not significant different for 8 days (p greater than 0.05), whereas those at 60℃ increased by 16.5 times. Limonene was the most detected volatile in microcapsules, and aldehydes such as hexanal, pentanal, and octanal, and furans such as 2-butylfuran and 2-pentylfuran increased in the 60℃ samples, which may have originated from oxidized lipids used in the microcapsules.