期刊
FOOD RESEARCH INTERNATIONAL
卷 53, 期 1, 页码 110-114出版社
ELSEVIER
DOI: 10.1016/j.foodres.2013.03.048
关键词
Flavors; Cyclodextrins; Stability constant; Static headspace gas chromatography
资金
- Communaute Urbaine de Dunkerque
- Region Nord Pas-de-Calais
- Ministere de l'Enseignement Superieur et de la Recherche
- CNRS
- European Regional Development Fund (ERDF)
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.
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