Competitive Binding of Aroma Compounds by β-Cyclodextrin

• Published in: Journal of agricultural and food chemistry Vol. 49; no. 12; pp. 5916 - 5922
• Main Authors: Goubet, I, Dahout, C, Sémon, E, Guichard, E, Le Quéré, J.-L, Voilley, A
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 01.12.2001
• Subjects: Alcohols - chemistry; Aroma and flavouring agent industries; beta-Cyclodextrins; Binding, Competitive; Biological and medical sciences; Carboxylic Acids - chemistry; Cyclodextrins - chemistry; Esters - chemistry; Food engineering; Food industries; Freeze Drying; Fundamental and applied biological sciences. Psychology; Kinetics; Life Sciences; Odorants - analysis; Volatile compound; Encapsulation; Oligosaccharide; Organoleptic properties; Binding site; Dehydration; Retention; Flavor; Competitive fixation; Cyclodextrin; Cyclic compound; Molecular competition; Aroma; Comparative study; BETA-CYCLODEXTRINE
• DOI: 10.1021/jf0101049
• ISSN: 0021-8561

Retention of six aroma compounds has been studied after dehydration of ternary mixtures of aroma water and β-cyclodextrin. A maximal retention of a mole of aroma per mole of β-cyclodextrin has been observed for five of the aroma compounds, whereas retention of benzyl alcohol can be twice as high. Retention of a mixture of aroma compounds has also been studied. It has been noted that when volatile compounds compete for the same binding sites on β-cyclodextrin, ethyl hexanoate, 2-methylbutyric acid, and benzyl alcohol are, respectively, better retained than ethyl propionate, hexanoic acid, and hexanol. Preferential retention observed with esters can be simply explained by their difference of physicochemical properties, but for the acids and alcohols a study at the molecular scale has been necessary. The better retention of 2-methylbutyric acid can be explained by differences in the nature of interaction between the acids and their carrier. At least selectivity of retention noted for the alcohol could be due to a difference in the location of the guest and also a difference in the number of aroma molecules that can be bound per polysaccharide molecule. Keywords: Aroma; encapsulation; competition; β-cyclodextrinn; interaction; NMR