Flavor release from cyclodextrin complexes: Comparison of alpha, beta, and gamma types

T. A. Reineccius, G. A. Reineccius, T. L. Peppard

Research output: Contribution to journalArticlepeer-review

35 Scopus citations

Abstract

Release of 6 flavor molecules from cyclodextrins (CyDs) was studied in 3.6% aqueous ethanol over the temperature range 5 to 85°C. Headspace measurements of l-menthol, ethyl butyrate, ethyl hexanoate, benzaldehyde, citral, and methyl anthranilate above individual solutions of each, containing 1% or 0.1% of α-, β-, and γ-CyD, were made relative to control systems containing no CyD. Significant interactions were observed even at elevated temperature and flavor/CyD binding often showed strong temperature dependence. Results were generally substantiated by sensory evaluation. Our data suggest that CyDs may alter the sensory profile of a food and the effect may be temperature-dependent.

Original languageEnglish (US)
Pages (from-to)1234-1239
Number of pages6
JournalJournal of food science
Volume68
Issue number4
DOIs
StatePublished - May 2003

Keywords

  • Cyclodextrin
  • Encapsulation
  • Flavor release
  • Molecular inclusion
  • Sensory evaluation

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