The Effect of Spray Drying on The Volatile Components of Strawberry Flavor

Abstract

Spray drying is a way to produce stable and dry powder flavor while retaining its volatile component. However, in drying fruit flavors that have a lot of heat-sensitive volatiles, some volatile loss would inevitably occur. The current study takes place at IFF - PT. Essence Indonesia to investigate the effect of spray drying strawberry flavor towards its volatile component and the subsequent effect towards its sensory properties. At the time of writing, the data for this study has not been taken yet. Strawberry flavor is prepared according to the IFF formulation, yielding 100 mL of liquid flavor before being spray dried at 195°C (inlet) and 90°C (outlet) temperature. Spray dried samples are analyzed for GC-MS, water analysis, and sensory properties. The resulting loss of volatiles is expected to be from esters, while other factors such as wall carrier materials, solids content, air temperature, and atomizer speed affects the volatile loss during spray drying.