Flavor and quality evaluation of vanilla essential oil microcapsules made from Jackfruit seed starch

The flavor characters of vanilla essence oil microcapsules that were embedded by jackfruit seed starch based on saturated water solution method, were comprehensively assessed by sensory evaluation and flavor analysis. Moreover, the correlation was investigated between sensory properties and flavors. The scores of sensory evaluation were 7.20 and 7.70, respectively, which were regarded as good on account of physical state and flavor of microcapsules.The results of electronic nose indicated that the intensity of aroma in microcapsules was weaker than essential oil.There were no different aroma components existing between microcapsules and essential oil.The results of gas chromatography-mass spectrometry showed that the contents of main volatile substances had significantly changed ( p ≤0.05) after the microcapsule. More than 90% of the components of essential oil were embedded in microcapsules.The relative quantities of vanillin were 32.12% and 55.77% in essential oil and microcapsules, respectively.The analysis of High performance liquid chromatograph demonstrated that the content vanillin was51.2 mg/100 g in microcapsule.All above results confirmed that the vanilla essence oil microcapsules which were embedded by jackfruit seed starch were rich in vanillin and similar flavor with essential oil.The human sensory evaluation showed significant correlation with electronic sensory evaluation ( p > 0.05) . Similarly, a good correlation existed between sensory properties and flavor substances.