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Retention of Essential Oil Components Sorbed by Native Cornstarch during Storage

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Abstract

Changes in the content of essential oil components sorbed by native dry cornstarch during storage were studied by the method of capillary gas chromatography. The composition of volatile substances changed insignificantly, and the sample retained its organoleptic characteristics throughout storage for 3 months. Up to 70–80% of monoterpene hydrocarbons and lower sulfides disappeared after 6 months. The loss of terpene alcohols, acetates, and ketones did not exceed 10%. Storage was accompanied by an increase in the content of essential oil components bound to the surface of starch granules.

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  1. Emanuel Institute of Biochemical Physics, Russian Academy of Sciences, ul. Kosygina 4, Moscow, 119991, Russia

    T. A. Misharina

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  1. T. A. Misharina
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Misharina, T.A. Retention of Essential Oil Components Sorbed by Native Cornstarch during Storage. Applied Biochemistry and Microbiology 40, 104–107 (2004). https://doi.org/10.1023/B:ABIM.0000010364.15054.c2

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