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 language||English (US)|
|Number of pages||3|
|Journal||Journal of food science|
|State||Published - Nov 1990|