| Abstract
| - Three commonly used flavor industry solvents (propylene glycol, triacetin, and triethyl citrate) weretested for their capacity to interfere with the ability of α-, β-, and γ-cyclodextrin to form molecularinclusion complexes with flavors. Six flavor compounds (ethyl butyrate, ethyl heptanoate, l-menthol,methyl anthranilate, neral, and geranial) were measured by headspace gas chromatography above2:1 water/ethanol containing appropriate additions of cyclodextrin and flavor solvent. The smallestand most polar solvent molecule represented by propylene glycol had the least effect on cyclodextrin/flavorant complex formation. In contrast, triacetin, intermediate in size among the three flavor diluentsstudied, had the greatest effect, even though, based on at least some computed molecular parameters,it appears to be more polar than triethyl citrate. The explanation for this apparent anomaly may lie indifferences in the extent to which triacetin and triethyl citrate are able to interact with cyclodextrinsby means of partial interaction with the hydrophobic cavities of the latter. Keywords: Cyclodextrin; flavor compound; flavor diluent; molecular inclusion complex; solventinteraction
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