期刊
FOOD RESEARCH INTERNATIONAL
卷 43, 期 4, 页码 1212-1218出版社
ELSEVIER
DOI: 10.1016/j.foodres.2010.02.017
关键词
Cyclodextrins; Flavors; Binding constants; UV-Vis spectroscopy
资金
- Government of Galicia [P.P. 0000 300S 14008]
- Galician Council of Innovation and Industry
The binding constants of 14 different flavors (Maltol, Furaneol, Vanillin, Methyl Cinnamate, Cineole, Citral, Menthol, Geraniol, Camphor, Nootkatone, Eugenol, p-vinil Guayacol and Limonene) to cyclodextrins (alpha-cyclodextrin and beta-cyclodextrin) have been determined by an UV-Vis spectrophotometric technique. In all cases the binding constant of flavors to beta-cyclodextrin are bigger than the corresponding one to alpha-cyclodextrin. This fact is due to the different size of cyclodextrin cavity. As well as, a relationship between log P of each flavor and the binding constants was found, proving that the driving force for host-guest complex formation is hydrophobic/hydrophilic interactions. (C) 2010 Elsevier Ltd. All rights reserved.
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