 . Citation: V : 00 ( 0 ) P : 000-0 Type: ARTICLE Literature: oryza Field: abstract Doc ID: pub00000000 Accession (PMID): 00000000 Matching Sentences: [ Sen. 0, subscore: 0.00 ]: 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 . [ Sen. 0, subscore: 0.00 ]: 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 . 