45C-14 |
Flavor release from cyclodextrin inclusion complexes |
T. A. Reineccius1, G. A. REINECCIUS1, and T. L. Peppard2. (1) Dept. of Food Science & Nutrition, Univ. of Minnesota, 1334 Eckles Ave., Saint Paul, MN 55108, (2) Regulatory & Scientific Affairs, Robertet Flavors, Inc., 10 Colonial Dr., Piscataway, NJ 08854-6840 Flavors are often encapsulated to afford protection during storage. Encapsulation is also commonly employed to achieve a measure of controlled release during the processing or consumption of food. Among numerous commercial encapsulation practices currently employed, those involving the formation of flavor/cyclodextrin molecular inclusion complexes offer some of the greatest potential for protecting volatile and/or labile flavoring materials. The objective of this study was to determine the influence of a-, b-, and g-cyclodextrins on the release of selected aroma compounds from a model system utilizing headspace GC analysis and sensory evaluation. Release of six flavor molecules from cyclodextrins (CyDs) was studied in 3.6% aqueous ethanol over the temperature range 5-85 °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 a-, b-, or g-CyD, were made relative to control systems containing no CyD. Based on the instrumental measurements, significant flavor molecule/CyD interactions were noted for many of the combinations tested, even at elevated temperature. While some flavor/CyD binding exhibited a strong temperature dependence (as in the case of ethyl hexanoate and b-CyD) this was not always true (for example, with l-menthol and b-CyD). The sensory data correlated well with the GC data. The implications of this work are that certain flavor molecules are poorly released from some CyDs (in 3.6% aqueous ethanol) and that the temperature dependence of this effect varies among both flavor molecules and CyDs. Consequently the flavor profile (and accordingly the perceived flavor) released from a CyD-complexed flavor may differ from that of a non-CyD-complexed flavor, and the sensory profile of CyD-complexed flavor in a cold product, such as iced tea, may be very different from that in a hot product, such as hot tea.
Session 45C, Food Chemistry: Flavor and aroma chemistry
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