Flavor Release from Cyclodextrin Complexes: Comparison of Alpha, Beta, and Gamma Types

Abstract

ABSTRACT: Release of 6 flavor molecules from cyclodextrins (CyDs) was studied in 3.6% aqueous ethanol over the temperature range 5 to 85°C. Headspace measurements of l ‐menthol, ethyl butyrate, ethyl hexanoate, benzaldehyde, citral, and methyl anthranilate above individual solutions of each, containing 1% or 0.1% of α‐, β‐, and γ‐CyD, were made relative to control systems containing no CyD. Significant interactions were observed even at elevated temperature and flavor/CyD binding often showed strong temperature dependence. Results were generally substantiated by sensory evaluation. Our data suggest that CyDs may alter the sensory profile of a food and the effect maybe temperature‐dependent.