Effect of beta-cyclodextrin on aroma release and flavor perception.
Binding and release of volatile compounds to and from beta-cyclodextrin were measured in model aqueous systems using static equilibrium headspace and dynamic headspace dilution. Beta-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 beta-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 beta-cyclodextrin can be used to modify flavor delivery in both model and real systems; the effects in the latter are sensorially significant.
Kant
Avinash
A
Samworth Flavour Laboratory, Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leics, LE12 5RD, United Kingdom.
Linforth
Robert S T
RS
Hort
Joanne
J
Taylor
Andrew J
AJ
D003505:Cyclodextrins / Q000494:pharmacology*; D004041:Dietary Fats / Q000032:analysis; D005421:Flavoring Agents; D005503:Food Additives / Q000494:pharmacology*; D006801:Humans; D013058:Mass Spectrometry / Q000379:methods; D009812:Odorants / Q000032:analysis*; D013649:Taste / Q000187:drug effects*; D014835:Volatilization; D015014:Yogurt / Q000032:analysis; D047392:beta-Cyclodextrins
D003505:Cyclodextrins; D004041:Dietary Fats; D005421:Flavoring Agents; D005503:Food Additives; D047392:beta-Cyclodextrins; C031215:betadex