Competitive Binding of Aroma Compounds by β-Cyclodextrin

Abstract

Retention of six aroma compounds has been studied after dehydration of ternary mixtures of aroma water and beta-cyclodextrin. A maximal retention of a mole of aroma per mole of beta-cyclodextrin has been observed for five of the aroma compounds, whereas retention of benzyl alcohol can be twice as high. Retention of a mixture of aroma compounds has also been studied. It has been noted that when volatile compounds compete for the same binding sites on beta-cyclodextrin, ethyl hexanoate, 2-methylbutyric acid, and benzyl alcohol are, respectively, better retained than ethyl propionate, hexanoic acid, and hexanol. Preferential retention observed with esters can be simply explained by their difference of physicochemical properties, but for the acids and alcohols a study at the molecular scale has been necessary. The better retention of 2-methylbutyric acid can be explained by differences in the nature of interaction between the acids and their carrier. At least selectivity of retention noted for the alcohol could be due to a difference in the location of the guest and also a difference in the number of aroma molecules that can be bound per polysaccharide molecule.

Encapsulation of Shiitake (Lenthinus Edodes) Flavors by Spray Drying

“…The main carriers used to encapsulate flavors for spray drying have been maltodextrin (MD), gum arabic, and modified starches. Goubet et al, 10) have discussed the retention of flavors by these carbohydrates from the point of view of their physicochemical interactions, indicating cyclodextrin (CD) to be a good candidate for an encapsulation carrier. Liu et al, 11) showed that a combined encapsulant of -CD and MD markedly prevented the loss of lmenthol during the drying of a droplet.…”

A Novel Glucanotransferase from aBacillus circulansStrain That Produces a Cyclomaltopentaose Cyclized by an α-1,6-Linkage

“…The activity of the enzyme (0.1 unit/ml) in 0.1 M buffer was measured under the standard assay conditions (closed circles). To examine pH stability, the enzyme (2.2 unit/ml) was incubated at 4 C for 24 h at various pH values, and residual activity was measured at pH 6.0 (open circles). B, Effects of temperature.…”

“…4) The cyclic oligosaccharide has a hydrophobic cavity in the center of the structure. Guest molecules of suitable size can enter the cavity, and the formation of the inclusion complex is used for stabilizing labile materials, 5) masking odors, 6) and modifying viscosity. 7) Côté and co-workers first reported that a cyclic tetrasaccharide consisting of -D-glucose, cyclo-…”

Enzymes Involved in the Biosynthesis and Degradation of Cyclic Maltosyl-maltose in Arthrobacter globiformis M6

“…4) The cyclic oligosaccharide has a hydrophobic cavity in the center of the structure. Guest molecules of suitable size can enter the cavity, and the formation of the inclusion complex is used for stabilizing labile materials, 5) masking odors 6) and modifying viscosity. 7) Co te and co workers first reported that a cyclic tetrasaccharide consisting of α D glucose, cyclo { 6) α D Glcp (1 3) α D Glcp (1 6) α D Glcp (1 3) α D Glcp (1 }, was produced from a dextran like polysaccharide, alternan, by its degrading enzyme.…”