Complexation efficiency of cyclodextrins for volatile flavor compounds

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.