This research was conducted to evaluate encapsulated d‐limonene perception and release in rock candy. Microcapsules with wall materials of 75/25 of gum Arabic/Maltodextrin by 20% of wall materials) were produced for using in rock candy. To evaluate the flavor release from rock candy by time–intensity method, a model system was developed and time–intensity sensory evaluation was conducted by trained sensory panelists in order to determine the effect of three different matrices (water, water and flavored rock candy, and water with flavored rock candy and citric acid (pH = 3) at three serving temperatures (10, 45, and 75°C) on the perception of d‐limonene release. Results showed that release of d‐limonene from flavored rock candy with acid citric (pH = 3) at 75°C had the highest perceived sensation whereas the matrix of microcapsule in water at 10°C had the lowest perception. On the other hand, increasing the temperature from 10 to 75°C had significant effects on the release and perception of d‐limonene (p < .05). Headspace gas chromatography–mass spectrophotometry confirmed results from time–intensity sensory evaluation, which indicated that the release of d‐limonene increased in the presence of sucrose and citric acid (pH = 3).

中文翻译：

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使用时间强度分析和HS-GC / MS光谱研究结晶冰糖中包封的d-柠檬烯香精的释放和感官知觉

进行这项研究以评估冰糖中封装的d-柠檬烯的感知和释放。制备具有75/25的阿拉伯树胶/麦芽糊精的壁材料（占壁材料的20％）的微胶囊，用于冰糖。为了通过时间-强度方法评估冰糖的风味释放，开发了一个模型系统，并由训练有素的感官专门小组成员进行了时间-强度感官评估，以确定三种不同的基质（水，水和调味的冰糖，以及在三种使用温度（10、45和75°C）下加有调味冰糖和柠檬酸（pH = 3）的水对d-柠檬烯释放的感觉。结果表明d的释放来自风味冰糖的柠檬酸在75°C时柠檬酸（pH = 3）的感觉最高，而在10°C的水中微胶囊基质的感觉最低。另一方面，将温度从10升高到75°C对d-柠檬烯的释放和感知有显着影响（p  <.05）。顶空气相色谱-质谱法证实了时间-强度感官评估的结果，表明在蔗糖和柠檬酸（pH = 3）存在下，d-柠檬烯的释放增加。