Study on the Effects of Microencapsulation on the Components of Two Kinds of Essential Oil by GC-MS
YU Li
WANG Chun-min
Abstract：The components and relative contents before and after the microencapsulation of two kinds of essential oil are analyzed and compared. It is found that after microencapsulation the relative contents of low-boiling components of the essential oil decrease because of losses,but the contents of high-boiling components increase accordingly, and these changes do not significantly affect theflavor of the oil, but the aroma quality of the oil has become more gentle and lasting. It is believed that is one of the advantages of microencapsulation.
Keywords：GC-MSmicroencapsulationcomponents
Publication Date：2016-01-01
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：4( 35-38 )