Encapsulation of flavors using cyclodextrins: Comparison of flavor retention in alpha, beta, and gamma types

The incorporation and retention on storage of a variety of flavor compounds spray-dried in alpha-, beta-, and gamma-cyclodextrins (CyDs) was evaluated. CyD/flavor complexes were stored at 20 or 40 degreesC (and 65 or 80% relative humidity), and losses during both the inclusion process and the subsequent storage period were monitored analytically. gamma-CyD generally functioned best in terms of initial flavor retention. On storage, however, losses of volatiles were greatest for gamma-CyD and least in the case of alpha-CyD. The results suggest that CyD encapsulation via spray-drying involves matrix entrapment as well as molecular inclusion. CyDs were nonetheless found to stabilize several problematic labile flavor compounds.