Factors controlling flavors binding constants to cyclodextrins and their applications in foods

The binding constants of 14 different flavors (Maltol, Furaneol, Vanillin, Methyl Cinnamate, Cineole, Citral, Menthol, Geraniol, Camphor, Nootkatone, Eugenol, p-vinil Guayacol and Limonene) to cyclodextrins (alpha-cyclodextrin and beta-cyclodextrin) have been determined by an UV-Vis spectrophotometric technique. In all cases the binding constant of flavors to beta-cyclodextrin are bigger than the corresponding one to alpha-cyclodextrin. This fact is due to the different size of cyclodextrin cavity. As well as, a relationship between log P of each flavor and the binding constants was found, proving that the driving force for host-guest complex formation is hydrophobic/hydrophilic interactions. (C) 2010 Elsevier Ltd. All rights reserved.