Interaction of β‐cyclodextrin with Enantiomers of Limonene and Carvone

YUEH‐ING ‐I CHANG, Gary A Reineccius

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Abstract

The inclusion complexes of β‐cyclodextrin with two pairs of chiral flavor compounds, limonene and carvone, were used to evaluate the chiral interaction. Thermal transition was examined by DSC and crystalline properties by x‐ray diffractometry. The overall DSC thermograms and X‐ray diffraction patterns were very similar between the chiral isomers. A difference of about 3 joules/g complex was observed between the chiral isomers of both limonene and carvone. The only apparent difference in X‐ray diffraction patterns between chiral complexes occurred at a θ of 11.8°.

Original languageEnglish (US)
Pages (from-to)1686-1688
Number of pages3
JournalJournal of food science
Volume55
Issue number6
DOIs
StatePublished - Nov 1990

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