Objective
functions
Output data
Compounds
RI
Odor descriptions
Area (%)
Camphor
13.60
camphoraceous, cooling, piney woody
26.40±0.46
Borneol
14.32
Balsamic
2.05±0.06
Terpinene-4-ol
14.65
Herbal, pepper, earthy, woody
1.46±0.04
α-Terpineol
15.11
Pine terpene, lilac, citrus, woody, floral
2.68±0.06
Myrtenol
15.44
Spicy, minty
0.43±0.03
Verbnone
16.07
Fresh green cut grass
3.32±0.06
p-Mentha-1,8-
dien-3-one
18.55
Minty
0.14±0.02
Total
-
-
61.96±0.89
Compounds with high molecular weight
Bornyl acetate
19.06
Balsamic
3.97±0.06
Eugenol
22.05
Strong spicy (clove-cinnamon-like)
0.17±0.02
Methyl eugenol
23.77
Sweet, fresh, warm spicy, clove, carnation
cinnamon
0.16±0.02
β-
Caryophyllene
25.26
Spicy, oily, citrus, spicy-woody
0.40±0.03
α-Humulene
26.73
Woody
0.39±0.02
Caryophyllene
oxide
32.31
Mild, floral, peppery
0.16±0.02
Total
-
-
5.25±0.15
RI; retention indices on DB–5MS column were determined using С
1
–С
5
higher alcohols as
external standards.
For the determination of the mass ratio of BSA and casein the simplex method of
mathematical modeling has been applied. Figure 1 lists the major principles of the mass
ratio of BSA and casein modeling.
Figure 1. Schematic diagram of the mass ratio of BSA and casein modeling
for a flavor nanoencapsulation by emulsification
The method has been implemented by the addition of a simplex matrix in the form
of a system of equations (1)
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(1)
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