Flavor Release from Cyclodextrin Complexes: Comparison of Alpha, Beta, and Gamma Types

Autor:	T. A. Reineccius, Terry L. Peppard, Gary A. Reineccius
Rok vydání:	2003
Předmět:	chemistry.chemical_classification Chromatography Cyclodextrin Chemistry Methyl anthranilate Ethyl hexanoate Citral Sensory analysis Benzaldehyde chemistry.chemical_compound Ethyl butyrate Organic chemistry Flavor Food Science
Zdroj:	Journal of Food Science. 68:1234-1239
ISSN:	1750-3841 0022-1147
DOI:	10.1111/j.1365-2621.2003.tb09631.x
Popis:	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 maybe temperature-dependent.
Databáze:	OpenAIRE
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