Complexation efficiency of cyclodextrins for volatile flavor compounds

被引：129
作者：
Ciobanu, A. [1 ,2 ,3 ]
Landy, D. [1 ,2 ]
Fourmentin, S. [1 ,2 ]
机构：
[1] Univ Lille Nord France, F-59000 Lille, France
[2] UCEIV, ULCO, F-59140 Dunkerque, France
[3] Univ Vasile Alecsandri, Bacau 600115, Romania
来源：
FOOD RESEARCH INTERNATIONAL | 2013年 / 53卷 / 01期
关键词：
Flavors; Cyclodextrins; Stability constant; Static headspace gas chromatography; BETA-CYCLODEXTRIN; AROMA COMPONENTS; STABILITY-CONSTANTS; FRAGRANCE MATERIALS; GAMMA-CYCLODEXTRIN; ESSENTIAL OILS; 2-HYDROXYPROPYL-BETA-CYCLODEXTRIN; ENCAPSULATION; RETENTION; POLYMERS;
D O I：
10.1016/j.foodres.2013.03.048
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
In the present study, the complexation between volatile flavor compounds and cyclodextrins (CDs) was investigated by static headspace gas chromatography (SH-GC). We focused on the complexation behavior of alpha-CD, beta-CD, gamma-CD hydroxypropyl-beta-cyclodextrin (HPBCD), randomly methylated-beta-cyclodextrin (RAMEB), and of a low methylated-beta-cyclodextrin (CRYSMEB) for 13 volatile flavor compounds (alpha-pinene, beta-pinene, camphene, eucalyptol, limonene, linalool, p-cymene, myrcene, menthone, menthol, trans-anethole, pulegone and camphor). The obtained results indicated the formation of a 1:1 inclusion complex for all the studied compounds. alpha-CD and gamma-CD gave generally lower stability constants than beta-CDs. Moreover, the complexation efficiency of native beta-CD is close to the modified beta-CDs (HPBCD, RAMEB and CRYSMEB). (C) 2013 Elsevier Ltd. All rights reserved.
引用
收藏
页码：110 / 114
页数：5
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