Goubet I, Dahout C, Sémon E, Guichard E, Le Quéré J L, Voilley A
ENSBANA, Université de Bourgogne, 1 Esplanade Erasme, Dijon, France.
J Agric Food Chem. 2001 Dec;49(12):5916-22. doi: 10.1021/jf0101049.
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.
研究了香气水与β-环糊精三元混合物脱水后六种香气化合物的保留情况。对于其中五种香气化合物，观察到每摩尔β-环糊精最多保留一摩尔香气，而苯甲醇的保留量可能是其两倍。还研究了香气化合物混合物的保留情况。已经注意到，当挥发性化合物竞争β-环糊精上的相同结合位点时，己酸乙酯、2-甲基丁酸和苯甲醇分别比丙酸乙酯、己酸和己醇保留得更好。酯类观察到的优先保留可以简单地用它们的物理化学性质差异来解释，但对于酸和醇，有必要在分子尺度上进行研究。2-甲基丁酸更好的保留可以通过酸与其载体之间相互作用性质的差异来解释。醇类至少观察到的保留选择性可能是由于客体位置的差异以及每个多糖分子可结合的香气分子数量的差异。
