14B-14

H. KIM and I. J. Jeon. Dept. of Animal Sciences and Industry, Kansas State University, Call Hall, Manhattan, KS 66506

Cyclodextrins can entrap various organic compounds in their torus-shaped molecular cavities. The most common cyclodextrin available is b-cyclodextrin. However, a- and g-cyclodextrins recently have become also available. These cyclodextrins are considerably different in their solubility and cavity dimensions.

Our objective was to determine effectiveness of the cyclodextrins in entrapping various volatile flavor compounds in model food systems.

The model systems were prepared by dissolving a, b and g-cyclodextrins in distilled water, followed by adding volatile flavor compounds and other substances such as fat replacers. Gas chromatographic headspace analysis was used to determine volatile concentrations in the samples.

Our results showed that a-cyclodextrin was the most effective in lowering headspace concentrations of volatiles, followed by b- and g-cyclodextrins. a-Cyclodextrin was particularly effective for lowering the vapor pressure of alkyl aldehydes in the model system. As concentrations of the cyclodextrins increased from 1% to 20%, volatile concentrations in the headspace decreased significantly. Although a protein-based fat replacer showed more interactions with volatile compounds than a carbohydrate-based one, they did not interfere with entrapping capability of a-cyclodextrin. In addition, a mixture of a, b and g-cyclodextrins at the equal weight ratios were more effective than either b- or g-cyclodextrin alone, and their effectiveness was better than those of control samples containing oil.

These results suggest that cyclodextrins, particularly a-cyclodextrin, can be used in many different ways to effectively entrap volatile flavor compounds in food systems. Perhaps, a-cyclodextrin or a combination of the three cyclodextrins can be used as a flavor entrapping agent in food systems. It also may be used as a carrier or protecting agent of flavors in nonfat food systems.