%D 2003 %0 ARTICLE %T Release characteristics of flavor from spray-dried powder in boiling water and during rice cooking . %J Biosci . Biotechnol . Biochem . %V 67 ( 2 ) %P 426-8 %A Shiga H %A Yoshii H %A Taguchi R %A Nishiyama T %A Furuta T %A Linko P %M pub12729014 %X The release characteristics of flavor in boiling water and the flavor retention in the rice after cooking were investigated by using spray dried powder in encapsulated in or emulsified with d-limonene or ethyl n-hexanoate in cyclodextrin and maltodextrin , or in gum arabic and maltodextrin . The behavior of flavor release into the boiling water was well simulated by Avramis equation . The retention of d-limonene and ethyl n-hexanoate in cooked rice was correlated in each case with the flavor amount of spray-dried powder added .