E. T. Contis et al. (Editors)Food Flavors: Formation, Analysis and Packaging Influences© 1998 Elsevier Science B.V. All rights reserved 689
Effect of a-tocopherol (vitamin E) on the retention of essential oil,color and texture of Chios mastic resin during storage.D.Papanicolaou, M. Melanitou and K. KatsaboxakisNational Agricultural Research Foundation, Institute of Technology ofAgricultural Products, 1 Sof Venizelou, Lycovrissi, 141 23, GreeceAbstractVitamin E was added to Chios mastic resin packed in laminated packages.Product hardness, color and essential oil concentration were measured duringstorage for 450 days at 25 and 37°C. It was found that although sample weightremained constant, essential oil decreased gradually during storage asdetermined by clevenger distillation. This indicates that essential oil wastransformed into other, nonvolatile, products. The presence of vitamin E retardedthe essential oil loss significantly at both storage temperatures in comparison tocontrol samples. Vitamin E retarded resin hardening and also Umited changesin color in comparison to control samples.
The Chios mastic, is extracted from a tree,
whichgrows spontaneously on the Greek island of Chios. It is used primarily as anatural chewing gum and its essential oil, obtained by steam distillation, is usedfor the preparation of Hquors, as a flavor agent in food products (sweets, icecreams), in cosmetics e.t.c.The major problems of mastic resin during storage are the loss of essential oilsand the simultaneous increase of its hardness which results in a product ofinferior quality and of low commercial value (1). Previous studies suggest thatthe mastic gum could be considered as a system of a resin and a solvent and thatthe loss of the later by evaporation is the principal cause for the hardening ofthe product (2, 3). However, the effect of evaporation on the texture has notbeen studied. Furthermore, mechanisms other than evaporation have not beeninvestigated whether they are involved in the loss of essential oil and/or theincrease in hardness of the raw material.The known positive effect of antioxidants on oil preservation led the authors tostudy the effect of the addition of vitamin E on the stabiUty of the essential oiland the mastic texture during storage. Color measurement is a quahtyparameter of the product and changes in color were also expected to beinfluenced by the addition of vitamin E.