Factors Influencing Volatile Release from Encapsulation Matrices

The encapsulation of flavors within glassy matrices provides a primary means of stabilization and protection of the active from deteriorative reactions. Although most traditional carriers release the active relatively quickly in a burst fashion upon rehydration with water, in certain food applications a controlled or extended flavor release may be required. The purpose of this article is to provide a general review of the various chemical and physical properties of microcapsules associated with release of the encapsulated material or "active." The first part of the paper provides an overview of the basic mechanisms of release and the various polymers used to encapsulate flavors or food ingredients. The second part of the review is a more in-depth evaluation of diffusion and the effects of carrier phase transitions on volatile release.