Microencapsulation of the aroma from Capsicum chinense Jacq. cv. Habanero was written by Pino, J. A.;Sauri-Duch, E.;Sosa-Moguel, O.;Can-Cauich, C. A.;Moo-Huchin, V. M.;Cuevas-Glory, L.. And the article was included in Acta Alimentaria in 2020.HPLC of Formula: 2198-61-0 The following contents are mentioned in the article:
An aroma distillate with the odor note described as ‘fresh Habanero chilli pepper’ was obtained from hydrodistillation of the fruit. GC-MS anal. of the volatile constituents from the aroma distillate allowed the identification of 100 compounds, most of them esters followed by aldehydes, alcs., terpenes, ketones, and acids. Encapsulation process of the aroma distillate by spray drying was optimized using response surface methodol. Independent variables were inlet air temperature (150-200°C) and carrier (maltodextrin 10 DE and gum arabic in 2:1 ratio) content (10-20% wb), while response variables were powder moisture and volatiles retention. Moisture content of the powder varied inversely proportional to the air temperature, while the volatile retention was directly related. Retention of volatiles in the powder increased when the carrier content increased, while this factor neg. affected moisture content. Based on the optimization model of the response variables, the powder with the highest flavor quality was obtained with an air inlet temperature of 200°C and 20% wb carrier content, with 4% moisture content and 88.6% volatiles retention. This study involved multiple reactions and reactants, such as Isopentyl hexanoate (cas: 2198-61-0HPLC of Formula: 2198-61-0).
Isopentyl hexanoate (cas: 2198-61-0) belongs to esters. Esters are widespread in nature and are widely used in industry. In nature, fats are in general triesters derived from glycerol and fatty acids. Esters are responsible for the aroma of many fruits, including apples, durians, pears, bananas, pineapples, and strawberries. Esterification is the general name for a chemical reaction in which two reactants (typically an alcohol and an acid) form an ester as the reaction product. Esters are common in organic chemistry and biological materials.HPLC of Formula: 2198-61-0
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics