Molecular Encapsulation of Natural and Synthetic Coffee Flavor with β‐Cyclodextrin

Abstract

ABSTRACT Natural and synthetic coffee flavors were stabilized with β‐cyclodextrin. Upon contact with water the complex bound flavor substances were released immediately. The transformation of greasy, oily or liquid, coffee aroma concentrates into a microcrystalline stable inclusion complex may have practical importance as an additive to enhance the sensory properties and quality of instant coffee products.