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Effect of β-Cyclodextrin on Aroma Release and Flavor Perception

2004; American Chemical Society; Volume: 52; Issue: 7 Linguagem: Inglês

10.1021/jf0307088

1520-5118

Avinash Kant, Robert Linforth, Joanne Hort, Andrew J. Taylor,

Proteins in Food Systems

Binding and release of volatile compounds to and from β-cyclodextrin were measured in model aqueous systems using static equilibrium headspace and dynamic headspace dilution. β-Cyclodextrin decreased the static equilibrium headspace for some volatiles (e.g., ethyl octanoate and decanone) due to binding, but dilution studies demonstrated that binding was readily reversible. Dynamic release of hydrophobic volatile compounds was similar to that observed from emulsions. When β-cyclodextrin was added to fat free yogurt, the release of a commercial lemon flavoring was modified and was similar to release from a regular fat yogurt. Sensory difference testing confirmed the release results. The data demonstrate that β-cyclodextrin can be used to modify flavor delivery in both model and real systems; the effects in the latter are sensorially significant. Keywords: Nosespace; binding; APCI-MS; yogurt; inclusion complex