期刊
JOURNAL OF FOOD SCIENCE
卷 67, 期 9, 页码 3271-3279出版社
WILEY
DOI: 10.1111/j.1365-2621.2002.tb09577.x
关键词
cyclodextrin; encapsulation; flavor; matrix entrapment; molecular inclusion
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.
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