RETENTION OF SPARINGLY SOLUBLE VOLATILE COMPOUNDS DURING THE FREEZE DRYING OF MODEL SOLUTIONS

The retentions of terpenic essential oil components (carvone, pulegone and piperitone) and non-terpenic essential oil components (eugenol and m-anisaldehyde) were measured during the freeze drying of model aqueous solutions. Model solutions contained sucrose, glucose, sodium chloride or gum arabic which are all common food components. The percent retentions of these slightly soluble flavoring compounds were found to increase with increased initial solids concentration, decreased initial volatile content, increased sample thickness, increased freezing rate and the absence of an additional sparingly soluble volatile.