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

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. Re...