Encapsulation is a technique used in foods that may protect some compounds with sensory impact, in particular flavoring as liquid smoke. We used the dripping method, obtaining two different layers for encapsulation of liquid smoke: calcium alginate and calcium alginate-chitosan. The results show that the load capacity of liquid smoke encapsulation reached values above 96 %. The beads exhibit syneresis at room temperature, but in opposite side, refrigeration temperature stabilizes the hydrogel of beads, allowing the samples loss weight less than 3 % after 72 h. Heated capsules with liquid smoke released several volatile compounds in the headspace and may identify 66 compounds. Among these volatile compounds, phenols derivatives can be considered sensory descriptors to contribute to the specific flavor of smoke. We conclude that the dripping method is highly efficient to encapsulate liquid smoke and released several volatile compounds, although it is necessary to minimize syneresis at room temperature.

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administrativos de esta institución entre 2010 y 2014, se aplicó una técnica de análisis econométrico de descomposición no lineal para modelos discretos. Los resultados muestran que la caída en la tasa de retención se debe principalmente a la pérdida del acceso a financiamiento mediante crédito con aval del estado, aunque los cambios en la percepción explican hasta un tercio de esta caída. Comparando las cohortes 2013 y 2014, se concluye que el efecto de las percepciones sobre la institución es mayor en el año que se pierde la acreditación.