The effect of propylene glycol addition on the flavour compounds retention of peppermint powders

Abstract

AbstractCompared with peppermint oil, natural peppermint has more ingredients, a layered fragrance, and a green colour. It has been widely used as a nutritional additive, herbal tea, food flavouring or colouring. In this work, the retention of volatile flavour compounds of peppermint powders was enhanced by propylene glycol, a reagent that enhances hydrogen bonds and moisture absorption. The levels of influence of propylene glycol content on the retention of different volatile flavour compounds, moisture absorption and water distribution were evaluated by GC–MS, dynamic water absorption instrument (DVS), and low‐field nuclear magnetic resonance (LF‐NMR), respectively. GC–MS analysis showed that the volatile substances of peppermint powders (PMs) without propylene glycol were reduced to 22 kinds after storage for 90 days, and the total amount of volatile substances remained at 40.94%; PG2 with 2% propylene glycol had the best flavour retention. After 90 days of storage, the residual percentage of volatile flavour compounds of PG2 was approximately 72.56%, which was significantly increased compared with that of PM. The DVS results suggested that all the peppermint powders adopted a type III moisture absorption isotherm, and they all had multilayer adsorbed water. PG2 had the best moisture retention capacity and the highest hygroscopic hysteresis, while PG4 with a high propylene glycol content had a relatively poor moisture retention capacity. Similarly, LF‐NMR analysis showed that PG2 had a higher proportion of bound water and lower relaxation times T21 and T22 under different humidity conditions, indicating that it had the strongest water binding capacity. The correlation analysis showed that there was a significant positive correlation between the residual volatile compounds of peppermint powders and the peak area of bound water A21. The higher the proportion of strongly bound water in peppermint particles was, the more residual volatile substances were identified in peppermint particles. These results show that peppermint particles supplemented with propylene glycol can significantly improve the flavour retention ability of peppermint powders. In short, the results could be applied to the storage stability and quality control of peppermint products.