Journal
JOURNAL OF FOOD SCIENCE
Volume 68, Issue 4, Pages 1234-1239Publisher
WILEY
DOI: 10.1111/j.1365-2621.2003.tb09631.x
Keywords
cyclodextrin; encapsulation; flavor release; molecular inclusion; sensory evaluation
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Release of 6 flavor molecules from cyclodextrins (CyDs) was studied in 3.6% aqueous ethanol over the temperature range 5 to 85degreesC. 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 alpha-, beta-, and gamma- 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.
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