| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6397831 | Food Research International | 2013 | 5 Pages |
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 α-CD, β-CD, γ-CD, hydroxypropyl-β-cyclodextrin (HPBCD), randomly methylated-β-cyclodextrin (RAMEB), and of a low methylated-β-cyclodextrin (CRYSMEB) for 13 volatile flavor compounds (α-pinene, β-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. α-CD and γ-CD gave generally lower stability constants than β-CDs. Moreover, the complexation efficiency of native β-CD is close to the modified β-CDs (HPBCD, RAMEB and CRYSMEB).
