Abstract
The interaction between aliphatic acetate esters, which are the major flavor components of La France pear (Pyrus communis L.), and cyclodextrins (CDs) was studied to obtain fundamental data for preparing powdered pear flavor materials. The complexing abilities of alpha-, beta-, or gamma-CD with six kinds of aliphatic acetate esters were compared. alpha-CD formed the highest numbers of complexes with all of the esters. All of the CDs produced complexes more readily with the more hydrophobic esters. Among our samples of freeze-dried pear juice containing dissolved alpha-, beta-, or gamma-CD, the juice with alpha-CD retained the greatest amount of esters. These data demonstrate that alpha-CD is an effective material with which to prepare powdered pear flavor materials. The nuclear Overhauser effect, measured by (1)H NMR spectra, of an alpha-CD-butyl acetate or alpha-CD-hexyl acetate complex showed that these esters were included in the alpha-CD cavity.
Published Version
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