{"id":{"repo_id":"uiuc","oai_identifier":"oai:www.ideals.illinois.edu:2142/24369"},"canonical_url":"https://search.dev.ndltd.org/etd/uiuc/oai:www.ideals.illinois.edu:2142/24369","repository":{"repo_id":"uiuc","name":"University of Illinois - Urbana-Champaign","base_url":"https://www.ideals.illinois.edu/oai-pmh"},"display":{"title":"Chemical and physical stability of spray-dried and glass encapsulated spray-dried flavors stored below their glass transition temperatures","abstract":"Product shelf life is among the top concerns of the flavor industry. The purpose of this study was to investigate multiple encapsulation technology (MET) for the extension of the limited shelf life of readily volatilized and/or oxidized spray-dry flavors. MET is the use of a quenched melted glass-forming crystalline material as an extra layer of encapsulation for spray-dried (SD) flavors to further enhance stability and extend shelf life. The objectives of this research were to: 1) compare and contrast the chemical and physical stability of SD and two MET flavors, 2) compare the chemical and physical stability at all storage temperatures (Ts) and times, 3) determine possible mechanisms of flavor loss, such as volatile permeation and/or oxidative degradation, and 4) provide recommendations for shelf-life extension of MET flavors. One benzaldehyde SD flavor and two MET materials, isomalt (ISO) and evaporated cane juice (ECJ), were used as model systems. Samples were packaged in individual aluminum pouches and sealed in the presence of air to allow for possible oxidation of benzaldehyde during storage. Finished products were then stored below their glass transition temperatures (Tg) at 7°C, 25°C and 45°C, and analyzed at zero time and at monthly intervals for 6 months. Physical stability parameters, measured using Differential Scanning Calorimetry (DSC), were Tg, crystalline content, melting temperature, and physical aging. In addition, Scanning Electron Microscope (SEM) was used for micro-level observation of physical structure. Chemical stability was based on the total percent change in benzaldehyde determined by Stable Isotope Dilution Assay-Gas Chromatography-Mass Spectrometry (SIDA-GC-MS). Benzoic acid, as the major oxidative degradation product of benzaldehyde, was also measured. Regression modeling of data was conducted using Statistical Analysis System (SAS). As predicted, both MET flavors had significantly higher flavor stability (p<0.0001) than the SD flavor at all storage temperatures, as indicated by less loss of benzaldehyde. The ECJ MET, with an average Tg of at least 10°C greater than the ISO MET Tg, exhibited better overall flavor stability at all storage temperatures (p<0.0001). Over storage time, the ECJ MET exhibited much less physical aging and re-crystallization than ISO MET. This research suggests that ECJ MET, with a large ΔT (Tg-Ts), provides the highest flavor stability. Benzoic acid formation was higher in SD than in MET. Overall, the amount of benzoic acid formed was much less compared to benzaldehyde loss, indicating the main mechanism for flavor loss might be volatilization of benzaldehyde.","abstract_html":"Product shelf life is among the top concerns of the flavor industry. The purpose of this study was to investigate multiple encapsulation technology (MET) for the extension of the limited shelf life of readily volatilized and/or oxidized spray-dry flavors. MET is the use of a quenched melted glass-forming crystalline material as an extra layer of encapsulation for spray-dried (SD) flavors to further enhance stability and extend shelf life. The objectives of this research were to: 1) compare and contrast the chemical and physical stability of SD and two MET flavors, 2) compare the chemical and physical stability at all storage temperatures (Ts) and times, 3) determine possible mechanisms of flavor loss, such as volatile permeation and/or oxidative degradation, and 4) provide recommendations for shelf-life extension of MET flavors. One benzaldehyde SD flavor and two MET materials, isomalt (ISO) and evaporated cane juice (ECJ), were used as model systems. Samples were packaged in individual aluminum pouches and sealed in the presence of air to allow for possible oxidation of benzaldehyde during storage. Finished products were then stored below their glass transition temperatures (Tg) at 7°C, 25°C and 45°C, and analyzed at zero time and at monthly intervals for 6 months. Physical stability parameters, measured using Differential Scanning Calorimetry (DSC), were Tg, crystalline content, melting temperature, and physical aging. In addition, Scanning Electron Microscope (SEM) was used for micro-level observation of physical structure. Chemical stability was based on the total percent change in benzaldehyde determined by Stable Isotope Dilution Assay-Gas Chromatography-Mass Spectrometry (SIDA-GC-MS). Benzoic acid, as the major oxidative degradation product of benzaldehyde, was also measured. Regression modeling of data was conducted using Statistical Analysis System (SAS). As predicted, both MET flavors had significantly higher flavor stability (p&lt;0.0001) than the SD flavor at all storage temperatures, as indicated by less loss of benzaldehyde. The ECJ MET, with an average Tg of at least 10°C greater than the ISO MET Tg, exhibited better overall flavor stability at all storage temperatures (p&lt;0.0001). Over storage time, the ECJ MET exhibited much less physical aging and re-crystallization than ISO MET. This research suggests that ECJ MET, with a large ΔT (Tg-Ts), provides the highest flavor stability. Benzoic acid formation was higher in SD than in MET. Overall, the amount of benzoic acid formed was much less compared to benzaldehyde loss, indicating the main mechanism for flavor loss might be volatilization of benzaldehyde.","abstract_has_math":false,"creators":["Gao, Yang"],"institution":"University of Illinois at Urbana-Champaign","degree_name":"M.S.","degree_level":"Thesis","degree_discipline":"Food Science & Human Nutrition","degree_department":null,"school":null,"contributors":["Schmidt, Shelly J.","Cadwallader, Keith R."],"advisors":[],"committee_chairs":[],"committee_members":[],"year":2011,"date_issued":"2011-05-25T14:37:23Z","date_published":"2011-05-25T14:37:23Z","updated_at":"2026-07-22T22:25:23Z","subjects":["benzaldehyde","extrusion","evaporated cane juice","glass encapsulation","glass transition temperature","isomalt","oxidation","physical aging","spray dried flavor stability"],"languages":["en"],"rights":["Copyright 2011 Yang Gao. All rights reserved."],"rights_urls":[],"identifier_entries":[]},"links":{"outbound_url":"http://hdl.handle.net/2142/24369","outbound_label":"Handle","outbound_source":"dc:identifier"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor","label":"Contributor","values":["Schmidt, Shelly J.","Cadwallader, Keith R."]},{"key":"dc:creator","label":"Author","values":["Gao, Yang"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date","label":"Dc Date","values":["2011-05-25T14:37:23Z","2013-05-26T10:00:22Z","2011-05"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Food Science & Human Nutrition"]},{"key":"thesis:degree_level","label":"Degree Level","values":["Thesis"]},{"key":"thesis:degree_name","label":"Degree Name","values":["M.S."]},{"key":"thesis:institution_name","label":"Thesis Institution Name","values":["University of Illinois at Urbana-Champaign"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["benzaldehyde","extrusion","evaporated cane juice","glass encapsulation","glass transition temperature","isomalt","oxidation","physical aging","spray dried flavor stability"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language","label":"Dc Language","values":["en"]},{"key":"dc:rights","label":"Dc Rights","values":["Copyright 2011 Yang Gao. All rights reserved."]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier","label":"Identifier","values":["http://hdl.handle.net/2142/24369"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description","label":"Description","values":["Product shelf life is among the top concerns of the flavor industry. The purpose of this study was to investigate multiple encapsulation technology (MET) for the extension of the limited shelf life of readily volatilized and/or oxidized spray-dry flavors. MET is the use of a quenched melted glass-forming crystalline material as an extra layer of encapsulation for spray-dried (SD) flavors to further enhance stability and extend shelf life. The objectives of this research were to: 1) compare and contrast the chemical and physical stability of SD and two MET flavors, 2) compare the chemical and physical stability at all storage temperatures (Ts) and times, 3) determine possible mechanisms of flavor loss, such as volatile permeation and/or oxidative degradation, and 4) provide recommendations for shelf-life extension of MET flavors. One benzaldehyde SD flavor and two MET materials, isomalt (ISO) and evaporated cane juice (ECJ), were used as model systems. Samples were packaged in individual aluminum pouches and sealed in the presence of air to allow for possible oxidation of benzaldehyde during storage. Finished products were then stored below their glass transition temperatures (Tg) at 7°C, 25°C and 45°C, and analyzed at zero time and at monthly intervals for 6 months. Physical stability parameters, measured using Differential Scanning Calorimetry (DSC), were Tg, crystalline content, melting temperature, and physical aging. In addition, Scanning Electron Microscope (SEM) was used for micro-level observation of physical structure. Chemical stability was based on the total percent change in benzaldehyde determined by Stable Isotope Dilution Assay-Gas Chromatography-Mass Spectrometry (SIDA-GC-MS). Benzoic acid, as the major oxidative degradation product of benzaldehyde, was also measured. Regression modeling of data was conducted using Statistical Analysis System (SAS). As predicted, both MET flavors had significantly higher flavor stability (p<0.0001) than the SD flavor at all storage temperatures, as indicated by less loss of benzaldehyde. The ECJ MET, with an average Tg of at least 10°C greater than the ISO MET Tg, exhibited better overall flavor stability at all storage temperatures (p<0.0001). Over storage time, the ECJ MET exhibited much less physical aging and re-crystallization than ISO MET. This research suggests that ECJ MET, with a large ΔT (Tg-Ts), provides the highest flavor stability. Benzoic acid formation was higher in SD than in MET. Overall, the amount of benzoic acid formed was much less compared to benzaldehyde loss, indicating the main mechanism for flavor loss might be volatilization of benzaldehyde.","Item withdrawn by Mark Zulauf (zulauf@illinois.edu) on 2011-04-25T15:36:20Z Item was in collections: University of Illinois Theses & Dissertations (ID: 1) No. of bitstreams: 17 Yang_Thesis_Chemical and Physical Stability of Glass-Encapsulated Spray-Dried Flavors Stored below Their Glass Transition Temperatures.docx: 18477785 bytes, checksum: c4fe8020a1e79610c0ed01f36671640d (MD5) Gao_Yang.pdf: 5058728 bytes, checksum: bc3c8c4767abf5c341a84daf82315610 (MD5) 6 Month GC analysis datasheet along with calibration curve.xlsx: 61315 bytes, checksum: 6fa6f30d1703f4f86862b632f2115a60 (MD5) 5 Month GC analysis datasheet along with calibration curve.xlsx: 61333 bytes, checksum: 750e80caa84e1eec4d1d0b76520c5edf (MD5) 4 Month GC analysis datasheet along with calibration curve.xlsx: 60614 bytes, checksum: 6bbab6a9e312acc7bee21150c8f55c63 (MD5) 3 Month GC analysis datasheet along with calibration curve.xlsx: 60393 bytes, checksum: a21f9d736fd25269110853ad34d48472 (MD5) 2 Month GC analysis datasheet along with calibration curve.xlsx: 59803 bytes, checksum: 402d2b22894667c92265b2e9c1abae0d (MD5) 1 Month GC analysis datasheet along with calibration curve.xlsx: 76226 bytes, checksum: 3973d8cea7482d2152eb1a5fc58426ff (MD5) 0 month GC analysis datasheet along with calibration curve.xlsx: 65587 bytes, checksum: dabe5f950e1447c28e6cc84200910101 (MD5) DSC Tg Enthalpy Tm for benzaldehyde 3_30_2010 batch Month6 10_5_2010.xlsx: 26375 bytes, checksum: 2eff732f0758f241bbfce1fcd103afdd (MD5) DSC Tg Enthalpy Tm for benzaldehyde 3_30_2010 batch Month5 9_5_2010.xlsx: 24245 bytes, checksum: 6c2a7a05ec5df3bccb73871477e0dfe3 (MD5) DSC Tg Enthalpy Tm for benzaldehyde 3_30_2010 batch Month4 8_5_2010.xlsx: 23584 bytes, checksum: 467a65e55174709b3907b1ac523b1f94 (MD5) DSC Tg Enthalpy Tm for benzaldehyde 3_30_2010 batch Month3 7_5_2010.xlsx: 22977 bytes, checksum: 8e6ccc9197698bc5bd1c74ea809e6f07 (MD5) DSC Tg Enthalpy Tm for benzaldehyde 3_30_2010 batch Month2 6_5_2010.xlsx: 23531 bytes, checksum: 7e9bc39a5415a0ce47f0c6aba88ccd91 (MD5) DSC Tg Enthalpy Tm for benzaldehyde 3_30_2010 batch Month1 5_5_2010.xlsx: 20648 bytes, checksum: 771400a7ebc794260c46e924554d4cda (MD5) DSC Tg Enthalpy Tm for benzaldehyde 3_30_2010 batch Month0 4_6_2010.xlsx: 16121 bytes, checksum: 8471b9925d390bf883941aab39670b01 (MD5) Gao_Yang.pdf.pdf: 5494075 bytes, checksum: 67dd4b691f27e6458a128c4e1aa2e3d2 (MD5)","Made available in DSpace on 2011-05-25T14:37:23Z (GMT). No. of bitstreams: 17 Gao_Yang.pdf: 5210080 bytes, checksum: 351e1ab16c5130171060e499f1b8b9f0 (MD5) DSC Tg Enthalpy Tm for benzaldehyde 3_30_2010 batch Month0 4_6_2010.xlsx: 16121 bytes, checksum: 8471b9925d390bf883941aab39670b01 (MD5) DSC Tg Enthalpy Tm for benzaldehyde 3_30_2010 batch Month1 5_5_2010.xlsx: 20648 bytes, checksum: 771400a7ebc794260c46e924554d4cda (MD5) DSC Tg Enthalpy Tm for benzaldehyde 3_30_2010 batch Month2 6_5_2010.xlsx: 23531 bytes, checksum: 7e9bc39a5415a0ce47f0c6aba88ccd91 (MD5) DSC Tg Enthalpy Tm for benzaldehyde 3_30_2010 batch Month3 7_5_2010.xlsx: 22977 bytes, checksum: 8e6ccc9197698bc5bd1c74ea809e6f07 (MD5) DSC Tg Enthalpy Tm for benzaldehyde 3_30_2010 batch Month4 8_5_2010.xlsx: 23584 bytes, checksum: 467a65e55174709b3907b1ac523b1f94 (MD5) DSC Tg Enthalpy Tm for benzaldehyde 3_30_2010 batch Month5 9_5_2010.xlsx: 24245 bytes, checksum: 6c2a7a05ec5df3bccb73871477e0dfe3 (MD5) DSC Tg Enthalpy Tm for benzaldehyde 3_30_2010 batch Month6 10_5_2010.xlsx: 26375 bytes, checksum: 2eff732f0758f241bbfce1fcd103afdd (MD5) 0 month GC analysis datasheet along with calibration curve.xlsx: 65587 bytes, checksum: dabe5f950e1447c28e6cc84200910101 (MD5) 1 Month GC analysis datasheet along with calibration curve.xlsx: 76226 bytes, checksum: 3973d8cea7482d2152eb1a5fc58426ff (MD5) 2 Month GC analysis datasheet along with calibration curve.xlsx: 59803 bytes, checksum: 402d2b22894667c92265b2e9c1abae0d (MD5) 3 Month GC analysis datasheet along with calibration curve.xlsx: 60393 bytes, checksum: a21f9d736fd25269110853ad34d48472 (MD5) 4 Month GC analysis datasheet along with calibration curve.xlsx: 60614 bytes, checksum: 6bbab6a9e312acc7bee21150c8f55c63 (MD5) 5 Month GC analysis datasheet along with calibration curve.xlsx: 61333 bytes, checksum: 750e80caa84e1eec4d1d0b76520c5edf (MD5) 6 Month GC analysis datasheet along with calibration curve.xlsx: 61315 bytes, checksum: 6fa6f30d1703f4f86862b632f2115a60 (MD5) Yang_Thesis_Chemical and Physical Stability of Glass-Encapsulated Spray-Dried Flavors Stored below Their Glass Transition Temperatures.docx: 18318817 bytes, checksum: 3e7219474085aaa0c685afe7876d6686 (MD5) license.txt: 4058 bytes, checksum: f540db7b3b99fffea33ead8a59cdee64 (MD5)","Item marked as restricted to the 'UIUC Users [automated]' Group (id=2) by William Ingram (wingram2@illinois.edu) on 2011-05-25T14:41:38Z Item is restricted until 2013-05-25T14:41:28Z","Item reinstated by Sarah Shreeves (sshreeve@illinois.edu) on 2013-05-26T10:00:22Z Item was in collections: University of Illinois Dissertations and Theses (ID: 204) Dissertations and Theses - Food Science and Human Nutrition (ID: 674) No. of bitstreams: 32 Gao_Yang.pdf.txt: 175354 bytes, checksum: 3a09b5c5da65dc7a4f4c7c8a917bc0a8 (MD5) 6 Month GC analysis datasheet along with calibration curve.xlsx.csv: 21086 bytes, checksum: 4eb57475eb8b2f57f5c9d8d8da0acb3f (MD5) 5 Month GC analysis datasheet along with calibration curve.xlsx.csv: 20906 bytes, checksum: 269fa9b18f7e88dfe639db41785733f3 (MD5) 4 Month GC analysis datasheet along with calibration curve.xlsx.csv: 20332 bytes, checksum: a1da4fa566c5003c0a55ed347f1d2141 (MD5) 3 Month GC analysis datasheet along with calibration curve.xlsx.csv: 20637 bytes, checksum: 0a1c6a6bf9908fb37628350c909845c2 (MD5) 2 Month GC analysis datasheet along with calibration curve.xlsx.csv: 20574 bytes, checksum: cf9043265cde0aecbfd8d1364fbf976a (MD5) 1 Month GC analysis datasheet along with calibration curve.xlsx.csv: 21202 bytes, checksum: 5b9511474c47e7dd588d5c2eef3edcb8 (MD5) 0 month GC analysis datasheet along with calibration curve.xlsx.csv: 13308 bytes, checksum: 9b075dd5d3e040a11fce9f1f126b691f (MD5) DSC Tg Enthalpy Tm for benzaldehyde 3_30_2010 batch Month6 10_5_2010.xlsx.csv: 13856 bytes, checksum: c4a9c7db28280d147e2f149814fdbbfd (MD5) DSC Tg Enthalpy Tm for benzaldehyde 3_30_2010 batch Month5 9_5_2010.xlsx.csv: 11520 bytes, checksum: 0be63ff72efd8d71aa70ab257edbb077 (MD5) DSC Tg Enthalpy Tm for benzaldehyde 3_30_2010 batch Month4 8_5_2010.xlsx.csv: 11480 bytes, checksum: ecad292ca5790359a7c9988dbaafa1aa (MD5) DSC Tg Enthalpy Tm for benzaldehyde 3_30_2010 batch Month3 7_5_2010.xlsx.csv: 9825 bytes, checksum: 431228527fe62553c9774a399e85928e (MD5) DSC Tg Enthalpy Tm for benzaldehyde 3_30_2010 batch Month2 6_5_2010.xlsx.csv: 10623 bytes, checksum: 1c2711edda411898385e724f177193c1 (MD5) DSC Tg Enthalpy Tm for benzaldehyde 3_30_2010 batch Month1 5_5_2010.xlsx.csv: 9531 bytes, checksum: 6843c9192cab30b7d627d30545ed59eb (MD5) DSC Tg Enthalpy Tm for benzaldehyde 3_30_2010 batch Month0 4_6_2010.xlsx.csv: 4823 bytes, checksum: acf2170df527227388eaf414ffc525b9 (MD5) Gao_Yang.pdf: 5210080 bytes, checksum: 351e1ab16c5130171060e499f1b8b9f0 (MD5) DSC Tg Enthalpy Tm for benzaldehyde 3_30_2010 batch Month0 4_6_2010.xlsx: 16121 bytes, checksum: 8471b9925d390bf883941aab39670b01 (MD5) DSC Tg Enthalpy Tm for benzaldehyde 3_30_2010 batch Month1 5_5_2010.xlsx: 20648 bytes, checksum: 771400a7ebc794260c46e924554d4cda (MD5) DSC Tg Enthalpy Tm for benzaldehyde 3_30_2010 batch Month2 6_5_2010.xlsx: 23531 bytes, checksum: 7e9bc39a5415a0ce47f0c6aba88ccd91 (MD5) DSC Tg Enthalpy Tm for benzaldehyde 3_30_2010 batch Month3 7_5_2010.xlsx: 22977 bytes, checksum: 8e6ccc9197698bc5bd1c74ea809e6f07 (MD5) DSC Tg Enthalpy Tm for benzaldehyde 3_30_2010 batch Month4 8_5_2010.xlsx: 23584 bytes, checksum: 467a65e55174709b3907b1ac523b1f94 (MD5) DSC Tg Enthalpy Tm for benzaldehyde 3_30_2010 batch Month5 9_5_2010.xlsx: 24245 bytes, checksum: 6c2a7a05ec5df3bccb73871477e0dfe3 (MD5) DSC Tg Enthalpy Tm for benzaldehyde 3_30_2010 batch Month6 10_5_2010.xlsx: 26375 bytes, checksum: 2eff732f0758f241bbfce1fcd103afdd (MD5) 0 month GC analysis datasheet along with calibration curve.xlsx: 65587 bytes, checksum: dabe5f950e1447c28e6cc84200910101 (MD5) 1 Month GC analysis datasheet along with calibration curve.xlsx: 76226 bytes, checksum: 3973d8cea7482d2152eb1a5fc58426ff (MD5) 2 Month GC analysis datasheet along with calibration curve.xlsx: 59803 bytes, checksum: 402d2b22894667c92265b2e9c1abae0d (MD5) 3 Month GC analysis datasheet along with calibration curve.xlsx: 60393 bytes, checksum: a21f9d736fd25269110853ad34d48472 (MD5) 4 Month GC analysis datasheet along with calibration curve.xlsx: 60614 bytes, checksum: 6bbab6a9e312acc7bee21150c8f55c63 (MD5) 5 Month GC analysis datasheet along with calibration curve.xlsx: 61333 bytes, checksum: 750e80caa84e1eec4d1d0b76520c5edf (MD5) 6 Month GC analysis datasheet along with calibration curve.xlsx: 61315 bytes, checksum: 6fa6f30d1703f4f86862b632f2115a60 (MD5) Yang_Thesis_Chemical and Physical Stability of Glass-Encapsulated Spray-Dried Flavors Stored below Their Glass Transition Temperatures.docx: 18318817 bytes, checksum: 3e7219474085aaa0c685afe7876d6686 (MD5) license.txt: 4058 bytes, checksum: f540db7b3b99fffea33ead8a59cdee64 (MD5)","Item released from any restrictions by Sarah Shreeves (sshreeve@illinois.edu) on 2013-05-26T10:00:22Z"]},{"key":"dc:title","label":"Title","values":["Chemical and physical stability of spray-dried and glass encapsulated spray-dried flavors stored below their glass transition temperatures"]}]}],"canonical_facts":{"dc:contributor":["Schmidt, Shelly J.","Cadwallader, Keith R."],"dc:creator":["Gao, Yang"],"dc:date":["2011-05-25T14:37:23Z","2013-05-26T10:00:22Z","2011-05"],"dc:description":["Product shelf life is among the top concerns of the flavor industry. The purpose of this study was to investigate multiple encapsulation technology (MET) for the extension of the limited shelf life of readily volatilized and/or oxidized spray-dry flavors. MET is the use of a quenched melted glass-forming crystalline material as an extra layer of encapsulation for spray-dried (SD) flavors to further enhance stability and extend shelf life. The objectives of this research were to: 1) compare and contrast the chemical and physical stability of SD and two MET flavors, 2) compare the chemical and physical stability at all storage temperatures (Ts) and times, 3) determine possible mechanisms of flavor loss, such as volatile permeation and/or oxidative degradation, and 4) provide recommendations for shelf-life extension of MET flavors. One benzaldehyde SD flavor and two MET materials, isomalt (ISO) and evaporated cane juice (ECJ), were used as model systems. Samples were packaged in individual aluminum pouches and sealed in the presence of air to allow for possible oxidation of benzaldehyde during storage. Finished products were then stored below their glass transition temperatures (Tg) at 7°C, 25°C and 45°C, and analyzed at zero time and at monthly intervals for 6 months. Physical stability parameters, measured using Differential Scanning Calorimetry (DSC), were Tg, crystalline content, melting temperature, and physical aging. In addition, Scanning Electron Microscope (SEM) was used for micro-level observation of physical structure. Chemical stability was based on the total percent change in benzaldehyde determined by Stable Isotope Dilution Assay-Gas Chromatography-Mass Spectrometry (SIDA-GC-MS). Benzoic acid, as the major oxidative degradation product of benzaldehyde, was also measured. Regression modeling of data was conducted using Statistical Analysis System (SAS). As predicted, both MET flavors had significantly higher flavor stability (p<0.0001) than the SD flavor at all storage temperatures, as indicated by less loss of benzaldehyde. The ECJ MET, with an average Tg of at least 10°C greater than the ISO MET Tg, exhibited better overall flavor stability at all storage temperatures (p<0.0001). Over storage time, the ECJ MET exhibited much less physical aging and re-crystallization than ISO MET. This research suggests that ECJ MET, with a large ΔT (Tg-Ts), provides the highest flavor stability. Benzoic acid formation was higher in SD than in MET. Overall, the amount of benzoic acid formed was much less compared to benzaldehyde loss, indicating the main mechanism for flavor loss might be volatilization of benzaldehyde.","Item withdrawn by Mark Zulauf (zulauf@illinois.edu) on 2011-04-25T15:36:20Z Item was in collections: University of Illinois Theses & Dissertations (ID: 1) No. of bitstreams: 17 Yang_Thesis_Chemical and Physical Stability of Glass-Encapsulated Spray-Dried Flavors Stored below Their Glass Transition Temperatures.docx: 18477785 bytes, checksum: c4fe8020a1e79610c0ed01f36671640d (MD5) Gao_Yang.pdf: 5058728 bytes, checksum: bc3c8c4767abf5c341a84daf82315610 (MD5) 6 Month GC analysis datasheet along with calibration curve.xlsx: 61315 bytes, checksum: 6fa6f30d1703f4f86862b632f2115a60 (MD5) 5 Month GC analysis datasheet along with calibration curve.xlsx: 61333 bytes, checksum: 750e80caa84e1eec4d1d0b76520c5edf (MD5) 4 Month GC analysis datasheet along with calibration curve.xlsx: 60614 bytes, checksum: 6bbab6a9e312acc7bee21150c8f55c63 (MD5) 3 Month GC analysis datasheet along with calibration curve.xlsx: 60393 bytes, checksum: a21f9d736fd25269110853ad34d48472 (MD5) 2 Month GC analysis datasheet along with calibration curve.xlsx: 59803 bytes, checksum: 402d2b22894667c92265b2e9c1abae0d (MD5) 1 Month GC analysis datasheet along with calibration curve.xlsx: 76226 bytes, checksum: 3973d8cea7482d2152eb1a5fc58426ff (MD5) 0 month GC analysis datasheet along with calibration curve.xlsx: 65587 bytes, checksum: dabe5f950e1447c28e6cc84200910101 (MD5) DSC Tg Enthalpy Tm for benzaldehyde 3_30_2010 batch Month6 10_5_2010.xlsx: 26375 bytes, checksum: 2eff732f0758f241bbfce1fcd103afdd (MD5) DSC Tg Enthalpy Tm for benzaldehyde 3_30_2010 batch Month5 9_5_2010.xlsx: 24245 bytes, checksum: 6c2a7a05ec5df3bccb73871477e0dfe3 (MD5) DSC Tg Enthalpy Tm for benzaldehyde 3_30_2010 batch Month4 8_5_2010.xlsx: 23584 bytes, checksum: 467a65e55174709b3907b1ac523b1f94 (MD5) DSC Tg Enthalpy Tm for benzaldehyde 3_30_2010 batch Month3 7_5_2010.xlsx: 22977 bytes, checksum: 8e6ccc9197698bc5bd1c74ea809e6f07 (MD5) DSC Tg Enthalpy Tm for benzaldehyde 3_30_2010 batch Month2 6_5_2010.xlsx: 23531 bytes, checksum: 7e9bc39a5415a0ce47f0c6aba88ccd91 (MD5) DSC Tg Enthalpy Tm for benzaldehyde 3_30_2010 batch Month1 5_5_2010.xlsx: 20648 bytes, checksum: 771400a7ebc794260c46e924554d4cda (MD5) DSC Tg Enthalpy Tm for benzaldehyde 3_30_2010 batch Month0 4_6_2010.xlsx: 16121 bytes, checksum: 8471b9925d390bf883941aab39670b01 (MD5) Gao_Yang.pdf.pdf: 5494075 bytes, checksum: 67dd4b691f27e6458a128c4e1aa2e3d2 (MD5)","Made available in DSpace on 2011-05-25T14:37:23Z (GMT). No. of bitstreams: 17 Gao_Yang.pdf: 5210080 bytes, checksum: 351e1ab16c5130171060e499f1b8b9f0 (MD5) DSC Tg Enthalpy Tm for benzaldehyde 3_30_2010 batch Month0 4_6_2010.xlsx: 16121 bytes, checksum: 8471b9925d390bf883941aab39670b01 (MD5) DSC Tg Enthalpy Tm for benzaldehyde 3_30_2010 batch Month1 5_5_2010.xlsx: 20648 bytes, checksum: 771400a7ebc794260c46e924554d4cda (MD5) DSC Tg Enthalpy Tm for benzaldehyde 3_30_2010 batch Month2 6_5_2010.xlsx: 23531 bytes, checksum: 7e9bc39a5415a0ce47f0c6aba88ccd91 (MD5) DSC Tg Enthalpy Tm for benzaldehyde 3_30_2010 batch Month3 7_5_2010.xlsx: 22977 bytes, checksum: 8e6ccc9197698bc5bd1c74ea809e6f07 (MD5) DSC Tg Enthalpy Tm for benzaldehyde 3_30_2010 batch Month4 8_5_2010.xlsx: 23584 bytes, checksum: 467a65e55174709b3907b1ac523b1f94 (MD5) DSC Tg Enthalpy Tm for benzaldehyde 3_30_2010 batch Month5 9_5_2010.xlsx: 24245 bytes, checksum: 6c2a7a05ec5df3bccb73871477e0dfe3 (MD5) DSC Tg Enthalpy Tm for benzaldehyde 3_30_2010 batch Month6 10_5_2010.xlsx: 26375 bytes, checksum: 2eff732f0758f241bbfce1fcd103afdd (MD5) 0 month GC analysis datasheet along with calibration curve.xlsx: 65587 bytes, checksum: dabe5f950e1447c28e6cc84200910101 (MD5) 1 Month GC analysis datasheet along with calibration curve.xlsx: 76226 bytes, checksum: 3973d8cea7482d2152eb1a5fc58426ff (MD5) 2 Month GC analysis datasheet along with calibration curve.xlsx: 59803 bytes, checksum: 402d2b22894667c92265b2e9c1abae0d (MD5) 3 Month GC analysis datasheet along with calibration curve.xlsx: 60393 bytes, checksum: a21f9d736fd25269110853ad34d48472 (MD5) 4 Month GC analysis datasheet along with calibration curve.xlsx: 60614 bytes, checksum: 6bbab6a9e312acc7bee21150c8f55c63 (MD5) 5 Month GC analysis datasheet along with calibration curve.xlsx: 61333 bytes, checksum: 750e80caa84e1eec4d1d0b76520c5edf (MD5) 6 Month GC analysis datasheet along with calibration curve.xlsx: 61315 bytes, checksum: 6fa6f30d1703f4f86862b632f2115a60 (MD5) Yang_Thesis_Chemical and Physical Stability of Glass-Encapsulated Spray-Dried Flavors Stored below Their Glass Transition Temperatures.docx: 18318817 bytes, checksum: 3e7219474085aaa0c685afe7876d6686 (MD5) license.txt: 4058 bytes, checksum: f540db7b3b99fffea33ead8a59cdee64 (MD5)","Item marked as restricted to the 'UIUC Users [automated]' Group (id=2) by William Ingram (wingram2@illinois.edu) on 2011-05-25T14:41:38Z Item is restricted until 2013-05-25T14:41:28Z","Item reinstated by Sarah Shreeves (sshreeve@illinois.edu) on 2013-05-26T10:00:22Z Item was in collections: University of Illinois Dissertations and Theses (ID: 204) Dissertations and Theses - Food Science and Human Nutrition (ID: 674) No. of bitstreams: 32 Gao_Yang.pdf.txt: 175354 bytes, checksum: 3a09b5c5da65dc7a4f4c7c8a917bc0a8 (MD5) 6 Month GC analysis datasheet along with calibration curve.xlsx.csv: 21086 bytes, checksum: 4eb57475eb8b2f57f5c9d8d8da0acb3f (MD5) 5 Month GC analysis datasheet along with calibration curve.xlsx.csv: 20906 bytes, checksum: 269fa9b18f7e88dfe639db41785733f3 (MD5) 4 Month GC analysis datasheet along with calibration curve.xlsx.csv: 20332 bytes, checksum: a1da4fa566c5003c0a55ed347f1d2141 (MD5) 3 Month GC analysis datasheet along with calibration curve.xlsx.csv: 20637 bytes, checksum: 0a1c6a6bf9908fb37628350c909845c2 (MD5) 2 Month GC analysis datasheet along with calibration curve.xlsx.csv: 20574 bytes, checksum: cf9043265cde0aecbfd8d1364fbf976a (MD5) 1 Month GC analysis datasheet along with calibration curve.xlsx.csv: 21202 bytes, checksum: 5b9511474c47e7dd588d5c2eef3edcb8 (MD5) 0 month GC analysis datasheet along with calibration curve.xlsx.csv: 13308 bytes, checksum: 9b075dd5d3e040a11fce9f1f126b691f (MD5) DSC Tg Enthalpy Tm for benzaldehyde 3_30_2010 batch Month6 10_5_2010.xlsx.csv: 13856 bytes, checksum: c4a9c7db28280d147e2f149814fdbbfd (MD5) DSC Tg Enthalpy Tm for benzaldehyde 3_30_2010 batch Month5 9_5_2010.xlsx.csv: 11520 bytes, checksum: 0be63ff72efd8d71aa70ab257edbb077 (MD5) DSC Tg Enthalpy Tm for benzaldehyde 3_30_2010 batch Month4 8_5_2010.xlsx.csv: 11480 bytes, checksum: ecad292ca5790359a7c9988dbaafa1aa (MD5) DSC Tg Enthalpy Tm for benzaldehyde 3_30_2010 batch Month3 7_5_2010.xlsx.csv: 9825 bytes, checksum: 431228527fe62553c9774a399e85928e (MD5) DSC Tg Enthalpy Tm for benzaldehyde 3_30_2010 batch Month2 6_5_2010.xlsx.csv: 10623 bytes, checksum: 1c2711edda411898385e724f177193c1 (MD5) DSC Tg Enthalpy Tm for benzaldehyde 3_30_2010 batch Month1 5_5_2010.xlsx.csv: 9531 bytes, checksum: 6843c9192cab30b7d627d30545ed59eb (MD5) DSC Tg Enthalpy Tm for benzaldehyde 3_30_2010 batch Month0 4_6_2010.xlsx.csv: 4823 bytes, checksum: acf2170df527227388eaf414ffc525b9 (MD5) Gao_Yang.pdf: 5210080 bytes, checksum: 351e1ab16c5130171060e499f1b8b9f0 (MD5) DSC Tg Enthalpy Tm for benzaldehyde 3_30_2010 batch Month0 4_6_2010.xlsx: 16121 bytes, checksum: 8471b9925d390bf883941aab39670b01 (MD5) DSC Tg Enthalpy Tm for benzaldehyde 3_30_2010 batch Month1 5_5_2010.xlsx: 20648 bytes, checksum: 771400a7ebc794260c46e924554d4cda (MD5) DSC Tg Enthalpy Tm for benzaldehyde 3_30_2010 batch Month2 6_5_2010.xlsx: 23531 bytes, checksum: 7e9bc39a5415a0ce47f0c6aba88ccd91 (MD5) DSC Tg Enthalpy Tm for benzaldehyde 3_30_2010 batch Month3 7_5_2010.xlsx: 22977 bytes, checksum: 8e6ccc9197698bc5bd1c74ea809e6f07 (MD5) DSC Tg Enthalpy Tm for benzaldehyde 3_30_2010 batch Month4 8_5_2010.xlsx: 23584 bytes, checksum: 467a65e55174709b3907b1ac523b1f94 (MD5) DSC Tg Enthalpy Tm for benzaldehyde 3_30_2010 batch Month5 9_5_2010.xlsx: 24245 bytes, checksum: 6c2a7a05ec5df3bccb73871477e0dfe3 (MD5) DSC Tg Enthalpy Tm for benzaldehyde 3_30_2010 batch Month6 10_5_2010.xlsx: 26375 bytes, checksum: 2eff732f0758f241bbfce1fcd103afdd (MD5) 0 month GC analysis datasheet along with calibration curve.xlsx: 65587 bytes, checksum: dabe5f950e1447c28e6cc84200910101 (MD5) 1 Month GC analysis datasheet along with calibration curve.xlsx: 76226 bytes, checksum: 3973d8cea7482d2152eb1a5fc58426ff (MD5) 2 Month GC analysis datasheet along with calibration curve.xlsx: 59803 bytes, checksum: 402d2b22894667c92265b2e9c1abae0d (MD5) 3 Month GC analysis datasheet along with calibration curve.xlsx: 60393 bytes, checksum: a21f9d736fd25269110853ad34d48472 (MD5) 4 Month GC analysis datasheet along with calibration curve.xlsx: 60614 bytes, checksum: 6bbab6a9e312acc7bee21150c8f55c63 (MD5) 5 Month GC analysis datasheet along with calibration curve.xlsx: 61333 bytes, checksum: 750e80caa84e1eec4d1d0b76520c5edf (MD5) 6 Month GC analysis datasheet along with calibration curve.xlsx: 61315 bytes, checksum: 6fa6f30d1703f4f86862b632f2115a60 (MD5) Yang_Thesis_Chemical and Physical Stability of Glass-Encapsulated Spray-Dried Flavors Stored below Their Glass Transition Temperatures.docx: 18318817 bytes, checksum: 3e7219474085aaa0c685afe7876d6686 (MD5) license.txt: 4058 bytes, checksum: f540db7b3b99fffea33ead8a59cdee64 (MD5)","Item released from any restrictions by Sarah Shreeves (sshreeve@illinois.edu) on 2013-05-26T10:00:22Z"],"dc:identifier":["http://hdl.handle.net/2142/24369"],"dc:language":["en"],"dc:rights":["Copyright 2011 Yang Gao. All rights reserved."],"dc:subject":["benzaldehyde","extrusion","evaporated cane juice","glass encapsulation","glass transition temperature","isomalt","oxidation","physical aging","spray dried flavor stability"],"dc:title":["Chemical and physical stability of spray-dried and glass encapsulated spray-dried flavors stored below their glass transition temperatures"],"thesis:degree_discipline":["Food Science & Human Nutrition"],"thesis:degree_level":["Thesis"],"thesis:degree_name":["M.S."],"thesis:institution_name":["University of Illinois at Urbana-Champaign"]},"updated_at":"2026-07-22T22:25:23Z"}