Release Behavior of Flavor Encapsulated CD in Slurry Solution Under Boiling Conditions

Abstract

Cyclodextrin (CD) can control flavor release rate and protect the flavor from volatilization by the formation of inclusion complex with flavor compounds. However, the flavor release rate during cooking, particularly in boiling water has hardly been understood. In this study, flavor release rate of flavor encapsulated CD in slurry or turbid solution under boiling condition was investigated. The release rate constants of methyl caproate and d-limonene depended on the CD concentration, whereas, those of phenyl ethanol hardly did. The plot of a reciprocal number of apparent release rate constant to CD concentration for d-limonene stability constant under boiling condition was obtained. Stability constants for d-limonene in α-CD and β-CD were 185 and 38 M⁻¹, respectively. These stability constants were smaller than the order of 1000 M⁻¹ at room temperature. These results suggested that the addition of CD for protection of flavors in boiling water might have small effect in comparison to that at room temperature. The behavior of flavor release in the boiling water correlated well with the first-order release rate equation, which can be described by the film theory of the interfacial mass transfer.