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Hydroxycitronellal has been widely used in foods, beverages, perfumery and cosmetics. It can also be used to treat anxiety. The major drawbacks regarding the use of hydroxycitronellal are related to water insolubility, volatility, instability, and sensitization. To overcome these concerns, β-cyclodextrin was adopted as wall material to encapsulate hydroxycitronellal in this work. Hydroxycitronellal-β-cyclodextrin inclusion complex was prepared and the product was characterized. The interaction of hydroxycitronellal and β-cyclodextrin, and the assembly of hydroxycitronellal-β-cyclodextrin inclusion complex were investigated by molecular simulation (MM). The results showed that hydroxycitronellal loading capacity was 8.5%. The thermal stability and lastingness of hydroxycitronellal were improved by the formation of the inclusion complex. The minimum binding energy was –151.2 kJ/mol. Among the perpendicular, staggered parallel and ideally parallel orientation of the inclusion complexes, the minimum energy value was found for the staggered parallel arrangement. These basic data are useful to understand the interaction between hydroxycitronellal and β-cyclodextrin.

(-)-Menthol has been widely used in clinical medicine, flavor, and fragrance. However, high volatility, short retention time, low solubility in water, and whisker growth of menthol are crucial problems for its application. In this paper, (-)-menthol-β-cyclodextrin inclusion complex was fabricated to solve these problems. The product was characterized by X-ray diffraction, Fourier transform infrared spectroscopy and thermogravimetric analysis. The results showed that menthol was successfully encapsulated in the cavity of β-cyclodextrin. Menthol itself vaporized almost completely at around 120 oC, while the maximum menthol release rate occurred at 267.5 oC after the formation of the inclusion complex. The stability and retention time were improved. The menthol release reaction order, apparent activation energy and the pre-exponential factor were obtained and their values were 0, 142.9 kJ/mol and 1.6 × 1013 respectively. The structure of menthol-β-cyclodextrin inclusion complex was investigated by molecular simulation and the minimum energy, –116.7 kJ/mol, was obtained at –0.8 × 10–10 m.

Furfuryl mercaptan has the aroma characteristics of coffee. However, it is unstable during storage of coffee brew and roasted coffee. In order to enhance the stability of furfuryl mercaptan, furfuryl mercaptan-β-cyclodextrin inclusion complex was synthesized using the precipitation method in this work. Fourier transform infrared spectroscopy, x-ray diffraction, and thermogravimetric analysis (TG) were used to characterize the resulting products. The interaction of furfuryl mercaptan with β-cyclodextrin was investigated by the molecular mechanics (MM) method. These changes in FTIR and XRD gave supporting evidence for the successful formation of furfuryl mercaptan-β-cyclodextrin inclusion complex. The TG results showed that the formation of furfuryl mercaptan-β-cyclodextrin inclusion complex could improve the thermal stability of furfuryl mercaptan and provide a long-lasting effect. The structure of furfuryl mercaptan-β-cyclodextrin inclusion complex with the minimum energy was obtained by MM2 calculation, and the minimum binding energy was –77.0 kJ mol−1 at –1.96 × 10–10 m.

In this study, the optimum preparation conditions for apple fragrance (AF)/β-cyclodextrin (β-CD) inclusion complex were determined by single-factor experiments with encapsulation efficiency (EE%) and loading capacity (LC%) as indicators. The results of particle size analysis indicated that the average diameter of the inclusion complex was 3.6 µm. DSC analysis indicated that the AF/β-CD inclusion complex had a good stability. The release study showed that the retention rate of the AF was 34.4% 60 days later at 50 °C. Avrami’s equation was used to analyze the release kinetics of fragrance/β-CD inclusion complex under different temperatures. The results showed that the release of encapsulated fragrance was between diffusion limiting kinetics and first-order release kinetics at 4 °C, and first-order mode release mechanism at 25 and 50 °C. These results demonstrated that the stability of encapsulated fragrance was enhanced and achieved the purpose of controlled release.

β-Ionone has a characteristic violet-like odor and is an important flavor and fragrance ingredient used in food and perfumery. Furthermore, it has the ability to selectively kill tumor cells and is a promising anticancer agent. In order to improve its solubility, stability and long-release characteristics, β-ionone was encapsulated in hydroxypropyl-β-cyclodextrin (HP-β-CD) to form inclusion complex. The formation constants (K) and thermodynamics were explored by ultraviolet–visible (UV/V) absorption method. The values of K obtained at 35 °C, 45 °C and 55 °C were 29.6 × 103 l/mol, 8.4 × 103 l/mol and 4.9 × 103 l/mol, respectively. Gibbs free energy changes (ΔG) for the interactions of β-ionone and HP-β-CD at 35 °C, 45 °C and 55 °C were − 26.4 kJ/mol, − 23.9 kJ/mol and − 23.6 kJ/mol, respectively. Enthalpy change (ΔH) and entropy change (ΔS) were − 1.1 kJ/mol and − 2.3 J/(K mol), respectively. The solid β-ionone-HP-β-CD inclusion complex was characterized by FTIR and thermogravity analysis (TGA). The FTIR results confirmed that β-ionone was successfully encapsulated in HP-β-CD and that encapsulation of β-ionone did not change the frame of HP-β-CD. The TGA results showed that the release of most of the β-ionone from β-ionone-HP-β-CD inclusion complex mainly occurred in the temperature range of 210–320 °C. A relative larger release rate appeared at 240 °C and the beginning stage of HP-β-CD decomposition. It also revealed that the thermal stability of β-ionone was improved by the encapsulation technology.

Dimethyl sulfide has been widely used in flavors and can also be used as a solvent and catalyst. However, dimethyl sulfide is volatile, and its lasting power is weak. Furthermore, dimethyl sulfide is insoluble in water and is unstable in some cases. This study concentrated on the encapsulation of dimethyl sulfide in β-cyclodextrin to form an inclusion complex and to improve the durability, water solubility, and stability of dimethyl sulfide. The product was successfully produced and characterized by scanning electron microscopy, diffraction of X-rays, and thermal analysis. The dimethyl sulfide loading capacity is 6.40±0.08%. Based on the thermal release characteristics of dimethyl sulfide, the kinetic and thermodynamic parameters were obtained. The apparent activation energy, pre-exponential factor, and reaction order of the dimethyl sulfide release reaction were obtained and the values were 95.0 ± 0.1 kJ/mol, 1.03 × 10

As one of the major fruits, mango has a very attractive flavor characteristic, and is well known for its exotic flavor. Mango flavor has widespread application in beverages, ice-creams, foods and other products. However, flavor and fragrance formulas are usually trade secrets in flavor and fragrance industries. How to imitate and create mango flavor with the aroma materials has rarely been reported. In this paper, note method was used to imitate and create a mango flavor. The notes to construct mango flavor were identified by tasting and smelling mango fruits. Mango flavor is made up of sweety note, fruity note, milky note, acidic note, green note, floral note, herbal note, and sulfury note. On the basis of these notes, aroma materials were chosen, and an initial mango flavor formula was designed. After numerous adjustments and modifications, the desired mango flavor was successfully created, and the typical mango flavor formula was obtained. The mango flavor obtained has a typical characteristic aroma of natural mango fruit. It smells fresh and harmonious.

Hami melon fruit is highly appreciated for its unique flavor. How to simulate Hami melon flavor has rarely been reported. If the Hami melon flavor is developed, it can be widely used in food, beverages, and other products. Thus, Hami melon flavor creation is of great interests. This study dealt with Hami melon flavor creation in the light of note method. The notes for construction of a Hami melon flavor were obtained by tasting and smelling Hami melon fruity. Green note, sweety note, melon fruity note, other fruity note, winey note, and special note together form Hami melon flavor. Based on these notes, a series of aroma materials were selected to construct Hami melon flavor formula. After olfactory evaluation, numerous adjustments and modifications were made until a desired Hami melon flavor formula was obtained. The flavor blended based on the formula has the typical characteristic odor of natural Hami melon fruit. It has a fresh, sweet, harmonious Hami melon aroma.

Flavor plays a crucial role and is the most important aspect of foods and beverages. β-Ionone is a common flavor compound with a characteristic violet-like odor. An undergraduate flavor compounds chemistry laboratory that provides preparation and characterization of the flavor compound inclusion complex between hydroxypropyl-β-cyclodextrin (HP-β-CD) as a host and β-ionone as a guest is reported. This simple laboratory experiment allows students to become familiar with the concepts of microencapsulation technology and flavor compound inclusion complexes by teaching students how to prepare and characterize the β-ionone–HP-β-CD inclusion complex. A glass flask with a long, graduated neck is used for fabrication of the inclusion complex, which facilitates observation the volume change of β-ionone with and without the addition of HP-β-CD. From the volume change, the β-ionone loading capacity can be calculated. The volume difference of β-ionone also provides an intuitive way for students to understand that β-ionone is encapsulated in HP-β-CD and that the water solubility of β-ionone is improved by encapsulation. This laboratory experiment also allows students to become familiar with the freeze-drying process, thermogravimetric analysis (TGA), and the application of TGA in characterization of the inclusion complex. Formation of the inclusion complex and analysis of the TGA results allow students to understand the characteristics of β-ionone release from the inclusion complex and the improved thermal stability of β-ionone.

Flavors have been widely used in many products. They are volatile compounds and do not often last long in air especially at high temperature. The techniques for slow flavor release and long-lasting scents, for the stability of sensory perception, are much desired. The inclusion complex method encompasses the idea of molecular recognition and interactions through noncovalent bonding. It can provide protection and prevent the loss of volatile aroma materials, and improve shelf-life and enhance the stability of the entrapped ingredients of flavors. In this article, the production of control-release flavor by inclusion complex method was reviewed in considerable detail. The host materials, the method of production flavor inclusion complex, and the methods of characterization of flavor inclusion complex were depicted. The complexation thermodynamics and calculations were also discussed. Cyclodextrins and their derivatives as the host materials were discussed in this paper. Methods of production flavor inclusion complex include solution method (water or water as the main component of the solution, cosolublizer), suspension method, gas/liquid interface method, and solid phase method (co-grinding method, heating in a closed container method, shaking method at room temperature). The methods of characterization of solid inclusion complex mainly include x-ray diffraction technique, Infrared and Raman spectra, solid nuclear magnetic resonance spectroscopy, thermal analysis, mass spectrometry analysis, scanning and transmission electron microscopy. Structures, energies, and some properties of molecules can be studied by computational chemistry. The application of computational chemistry to the study of flavor compound inclusion complexes were discussed. The review indicates that inclusion complex method is an efficient way for encapsulation of flavor compounds. By this method slow flavor release and long-lasting scents can be obtained.

Flavors play crucial role in food industry. Ethyl acetate, as probably one of the most used of all flavor chemicals by volume, is used widely in many industries. However, ethyl acetate is not too stable and can be slowly decomposed by moisture. Furthermore, ethyl acetate is a volatile liquid insoluble in water and it does not last long enough. In order to solve these problems, hydroxypropyl-β-cyclodextrin was used as wall material to encapsulate ethyl acetate in this work. The product was characterized by Fourier transform infrared (FTIR) spectroscopy and thermalgravimetric analysis (TGA). The results showed that the peaks at 1,744 and 1,056 cm-1 in the FTIR spectrum of ethyl acetate disappeared in the FTIR spectrum of ethyl acetate-hydroxypropyl-β-cyclodextrin inclusion complex. After the encapsulation of ethyl acetate, the O-H and C-H stretching absorption of hydroxypropyl-β-cyclodextrin changed. The TGA results showed that from 77°C to 292°C ethyl acetate is released from the ethyl acetate-hydroxypropyl-β-cyclodextrin inclusion complex in temperatures far beyond ethyl acetate 77°C boiling point. This phenomenon confirmed that the lastingness and thermal stability of ethyl acetate can be improved by the formation of an inclusion complex. The loading capacity of ethyl acetate was 4.86 ± 0.08% and ethyl acetate:hydroxypropyl-β-cyclodextrin stoichiometry is close to 1:1. The interaction of ethyl acetate and hydroxypropyl-β-cyclodextrin was investigated using molecular mechanics calculation. The binding energy was calculated and the possible conformation of ethyl acetate-hydroxypropyl-β-cyclodextrin inclusion complex was optimized to the minimum energy. The binding energy minimum is at the 0.44 × 10-10 m point and its value is -103.9 kJ/mol. PRACTICAL APPLICATION: Encapsulation of ethyl acetate in hydroxypropyl-β-cyclodextrin is a possible way to protect ethyl acetate, improve its stability, water solubility, and may also enhance its lastingness.

The present study reported the formation of fragrance/β-cyclodextrin (β-CD) inclusion complexes aimed to promote thermal stability and controlled release. Then, the fragrance/β-CD inclusion complexes were applied in cotton fabrics through impregnation to obtain aromatic cotton fabrics. The surface morphology and structures of the fragrance/β-CD inclusion complexes were examined via scanning electron microscopy (SEM) and Fourier transform infrared spectroscopy; these analysis results confirmed the formation of inclusion complexes. The stability tests were performed by thermogravimetric analysis and the results confirmed these inclusion complexes had good thermal stability. The surface morphology of the cotton fabrics impregnated by fragrance/β-CD inclusion complexes were tested by SEM. Slow-release experiments of the aromatic cotton fabrics performed by gas chromatography-mass spectrometry and an electronic nose proved that the cotton fabrics impregnated by fragrance/β-CD inclusion complexes had excellent slow-release properties. Moreover, the continuous aroma release time of the cotton fabrics impregnated by fragrance/β-CD inclusion complexes reached up to 80 days.

Although esters were important odorants in light aroma-type liquor, it was still puzzling that sensory interaction between esters made the odor quality of light aroma-type liquor outstanding. The aim of the paper was to investigate perceptual interaction among esters. The odor thresholds of eighteen esters and 35 binary mixture were determined by a three-alternative forced-choice procedure. The relationship between odor threshold and carbon chain length of homologous ethyl esters was investigated. Moreover, 31 binary mixtures present either a synergistic effect or additive action. Furthermore, odor quality and odor intensity were determined by p/τ plot and σ/τ plot, respectively. From the p/τ plot, an ideal sigmoidal function for odor quality was obtained. From the σ/τ plot, for all 120 binary mixtures, just 9 mixtures were in the hyper-additivity area (σ 1.05), and two were in the so-called perfect additivity area (0.95 σ 1.05). Almost one half (48%) showed compromise level. Finally, a significantly difference was observed by flash gas chromatography electronic nose (p .05). Sensory analysis revealed that a mask effect of fruity note was occurred by adding ethyl phenylacetate at various levels (100, 2500, 58,000 ppb) to the fruit recombination and an enhancement effect of floral note was reported by adding phenylethyl acetate at low (1400 ppb) or high level (11,500 ppb). It was noticed that sweet note was significantly enhanced by adding phenylethyl acetate at peri-threshold (3200 ppb).

Lavender fragrance (LF) was encapsulated successfully in ORMOSIL (organically modified silica) via the sol‐gel approach. Silane precursor‐ethylsilicate (TEOS) was modified with methyltrimethoxysilane (MTMS) to enhance the mechanical strength and compatibility of the wall material. Hexadecyl trimethyl ammonium bromide (CTAB) was added as surfactant and polymer for the formation of nanospheres. An encapsulation efficiency of 96.36% was achieved under optimal conditions (water/ethanol ratio of 2 : 1, with pH 9.5, and with a surfactant concentration of 25 mM). Moreover, a scanning electron microscope (SEM) image of the LF nanospheres showed that the nanospheres were spherical with good dispersibility. The Fourier transform infrared spectroscopy (FTIR) analysis indicated that LF was successfully encapsulated in organically modified silica. The result of thermogravimetric (TG) analysis showed that the nanospheres had excellent thermal stability. Furthermore, the SEM image of aromatic wallpaper indicated a successful application of the LF nanospheres in wallpaper.

Aromatic wallpaper was developed in order to provide fragrant atmosphere for inter space with new properties and added value. Micro-encapsulation technology is an effective method to control release of fragrance. If wallpaper is treated with micro-encapsulated fragrance, longer scent holding time is expected. This article reported the detailed preparation processes and analysis of two sorts of wallpapers with gas chromatography-mass spectrometry (GC–MS) and electronic nose (E-Nose). The morphology of blank wallpaper and the aromatic wallpaper were characterized by scanning electron microscopy (SEM). The aroma content of fragrant wallpapers was investigated by head-space solid phase-micro-extraction (SPME) and GC–MS. The employ of an electronic nose to measure the intensity of fragrant release from the wallpaper was also conducted. The release experiments indicated that aromatic wallpaper had the eminent and stable sustained release property. What’s more, the sustained release time of aroma could reach more than 3 months. Meanwhile, the aroma intensity and the comfortable degree were associated with sensory valuation to confirm which one is the best fit for human feelings.

Mentha-8-thiol-3-one, with a characteristic black currant flavor, has been widely used in blending flavors and perfumes. To improve its shelf-life and stability, and control its release, mentha-8-thiol-3-one-β-cyclodextrin inclusion complex was produced. The inclusion complex was characterized by transmission electron microscopy, Fourier transform infrared spectroscopy and X-ray diffraction. Kinetics and release characteristics of mentha-8-thiol-3-one from the inclusion complex were determined by thermogravimetric analysis. The results showed that mentha-8-thiol-3-one was successfully encapsulated in β-cyclodextrin, and the loading capacity was about 13.5 %. The inclusion complex aggregates had many geometric shapes and the particle size was mostly in the range of 1–3 μm. The distributions of S, C and O can be observed element maps of mentha-8-thiol-3-one-β-CD inclusion complex. Mentha-8-thiol-3-one release from the inclusion complex mainly occurred in the first stage of pyrolysis. At 236.3 °C, the release rate of mentha-8-thiol-3-one attained the maximum value. The release reaction order was 1.5. The apparent activation energy and pre-exponential factor were 290.8 kJ/mol and 3.19 × 1024, respectively.

l-menthol has been widely used in flavour, food and pharmaceuticals. Because of its high volatility and whisker growth, l-menthol-hydroxypropyl-β-cyclodextrin inclusion complex was produced to improve shelf-life, provide protection, and enhance the stability of l-menthol. The inclusion complex was characterized by Fourier transform infrared spectroscopy, X-ray diffraction. The results show that l-menthol was successfully encapsulated in hydroxypropyl-β-cyclodextrin. l-menthol loading capacity is about 8.44%. Geometries and binding energies of l-menthol-hydroxypropyl-β-cyclodextrin inclusion complexes were investigated using molecular mechanics calculations. The shape and orientation of the most stable complex, and the minimum binding energy were determined. L-menthol release from complex was determined by thermogravimetric analysis. Two l-menthol release rate peaks were observed at 69.3 and 279.1°C. The l-menthol release reaction order, release activation energy and the preexponential factor were obtained.

In this paper, ionic gelation method was adopted to produce nanocapsules (CNs) encapsulated tuberose fragrance with chitosan (CS) and sodium tripolyphosphate (TPP) as wall materials. The effects of CS/TPP mass ratio, pH value of CS solution, molecular mass of CS and tuberose fragrance (TF) concentration on particle size and particle size distribution (PDI) of chitosan nanocapsules encapsulated tuberose fragrance (CNTs) were investigated systematically. CNTs were characterized by dynamic light scattering (DLS), scanning electron microscopy (SEM), Fourier transforms infrared spectroscopy (FTIR), X-ray diffraction (XRD), thermogravimetric analyzer (TGA) and differential scanning calorimetry (DSC). The results showed that CNTs were successfully prepared. The optimum preparation conditions were as follows: CS/TPP mass ratio 5:1, pH of CS solution 4.0, and molecular mass of CS 150 kda. CNTs emulsions were also systematically investigated by steady-state shear and oscillatory shear measurements respectively. The rheological behaviors of CNTs were obtained.

Menthyl acetate has a characteristic, fresh, pungent flavor and a cool mouthfeel. It has been widely used in many products. Because of its high volatility and short shelf-life, menthyl acetate-β-cyclodextrin inclusion complex was produced to provide protection, enhance stability and control release of menthyl acetate. The inclusion complex was characterized by Fourier transform infrared spectroscopy, x-ray diffraction. The results show that menthyl acetate was successfully encapsulated in β-cyclodextrin. Menthyl acetate loading capacity was obtained from the weight loss difference between blank β-cyclodextrin and inclusion complex, and the value is about 8.5 %. Kinetics and release characteristics of menthyl acetate from complex were determined by thermogravimetric analysis. Menthyl acetate release mainly occurred in the first stage before β-CD decomposition. Because menthyl acetate-β-CD inclusion complex is a poor conductor of heat, the methyl acetate release peak shifted towards higher temperature with an increase in heating rate. Menthyl acetate release activation energies were obtained and the average value is 258.7 kJ/mol. Kinetics and release characteristics are basis data for better understanding the mechanism and the combination of host and guest.

The styrallyl acetate (SA) nanocapsules were prepared using complex coacervation with gelatin (G) and gum arabic (GA) as the wall materials. The stability of the nanocapsules formed at different pH (4.8, 4.5, 4.2, 3.9, 3.6), wall concentration (0.5%, 1.0%, 1.5%, 2.0%, 2.5%) and the ratio of oil/emulsifier (1:2, 1:1, 2:1, 3:1) were evaluated. The results showed that the formation and stability of nanocapsules were influenced by these factors. The optimal process conditions were determined depending on the most stable aqueous system with the highest encapsulation efficiency. The optimum conditions were as follows: pH 4.5, the total concentration 1% and the ratio of core oil/emulsifier 1:1. The results of nuclear magnetic resonance (NMR) indicated that SA was encapsulated in G and GA successfully and the structure of SA and the wall materials was not changed. The further stability of optimal nanocapsules was assessed. Nanocapsules loaded with oil presented good stability over 8 months. Furthermore, the thermal stability was analysed by thermogravimetric analysis (TGA) and the results showed that the SA nanocapsules exhibited excellent thermal stability than the pure oil. Copyright © 2016 John Wiley & Sons, Ltd.

β-cyclodextrin (β-CD) and its derivatives have been widely used to prepare inclusion complexes. However, systematic research on their thermal stabilities, pyrolysis characteristics and kinetics has rarely been reported. In this paper, thermogravimetric analysis was employed to investigate β-cyclodextrin and its two derivatives, 2-Hydroxypropyl-β-cyclodextrin (HP-β-CD) and monochlorotriazinyl-β-cyclodextrin (MCT-β-CD). The pyrolysis characteristics and kinetic parameters were obtained. The results show that three stages can be distinguished during the heating process of the above three samples. The temperature of initial decomposition of HP-β-CD (309.5°C is higher than that of β-CD (297.8°C), while the temperature of initial decomposition of MCT-β-CD (231.4°C) is lower than that of β-CD. For the three cyclodextrins, the thermal stability in descending order is HP-β-CD, β-CD and MCT-HP-β-CD. The activation energy values are 350.6, 303.3 and 113.9 KJ/mol, and the pre-exponential factor values are 1.11×1031, 1.37×1026 and 1.39×1010 for β-CD, HP-β-CD and MCT-β-CD respectively.

Maillard reaction products containing 0–86.67% (w/w) enzymatically hydrolyzed chicken breast (chicken base) were analyzed. Descriptive sensory analysis was conducted and the 5 sensory attributes of meaty, caramel, umami, continuity, and off-flavor were used for evaluation. A sample group containing 65.00% chicken base had high scores for meaty note. A sample group containing 86.67% had a high score for caramel note. The electronic nose was used for measurement of flavor quality changes based on a metal oxide sensor (MOS) array. GC-MS was used for identification of volatile compounds. Heterocyclic sulfur and nitrogen oxygen compounds (especially 2-methyl-3-furanthiol, 2-methyl-furan, 2-pentyl-furan, 2-acetyl-furan, bis (2-methyl-3-furyl) disulfide, furfural, 2-acetyl-pyrrole, 1-methyl-pyrrole, thiazole, and 4-methyl-thiazole) were responsible for meaty and caramel attributes. Statistical analysis was used to interpret the distribution of samples and correlations among variations.

Encapsulation aims at protecting components, providing controlled release, preventing oxidation and extending the shelf life. The inclusion complex of citral and monochlorotriazinyl-β-cyclodextrin has been studied. The scanning electron microscopy result showed that the dried citral–monochlorotriazinyl-β-cyclodextrin inclusion complexes formed aggregates with many geometric shapes in the size range 1–2 μm, and the transmission electron microscopy result shows that the inclusion complex aggregates were expressed through a bicontinuous “worm-type” pore system. Fourier transform infrared spectroscopy results show that citral enters the cavity of monochlorotriazinyl-β-cyclodextrin. The citral loading capacity determined from thermogravimetric data is about 8.96 %, and a 1:1 stoichiometry is obtained. Pyrolysis characteristics of the inclusion complexes were determined. Geometries of host, guest and the host–guest inclusion complex were optimized using molecular mechanics calculations. The binding energies for the most stable complexes geranial/monochlorotriazinyl-β-cyclodextrin and neral/monochlorotriazinyl-β-cyclodextrin are −143 and −162 kJ mol−1, respectively. The shapes and orientations of those complexes were presented.

Styralyl acetate (SA) was encapsulated in gelatin and gum Arabic using complex coacervation. The response surface methodology was carried out to explore effects of wall concentration and the amount of SA on the yield, encapsulation efficiency, and oil loading capacity and to optimize the process conditions. The results of optimization showed that the wall concentration of 1.35 % (w/v) and the SA of 2.23 g were used, the highest yield of 72.8 %, encapsulation efficiency of 80.6 % and oil loading capacity of 66.2 % were obtained. The morphologies were observed by an optical microscope and scanning electron microscopy (SEM), respectively. Microcapsules exhibited excellent thermal stability than SA by thermogravimetric analysis (TGA). Moreover, Fourier transform infrared and X-ray diffraction examined structure changes of wall materials and core oil.

The inclusion complex of citral with monochlorotriazine-β-cyclodextrin (MCT-β-CD) was prepared and grafted to the fabric. The chemical structure of the inclusion complex was characterized by Fourier transform infrared spectroscopy. The particle size distribution of Citral-MCT-β-CD. Inclusion complex was measured with dynamic light scattering (DLS). The loading capacity was investigated by Ultraviolet–visible absorption spectroscopy and thermo-gravimetric analyzer, and the morphology of the fabric grafted with inclusion complex of citral with MCT-β-CD was characterized by scanning electron microscope (SEM). Results showed that the inclusion complex of citral with MCT-β-CD was successfully prepared and grafted to the fabric. The particle size was in nano size, approximately to 200–300 nm. The load capacity was about 9%. Citral release rate was significantly lower than the unfinished one because of chemical bond with the fabric. This method may provide a new technique to produce aromatic cotton with control ...

A simple, rapid and solvent-free multi-residue method has been developed and applied to confirm and quantify a series of volatile compounds in five cherry wines by gas chromatography coupled with mass spectrometry (GC–MS). Four parameters (e.g., coating material of fiber, temperature and time of extraction, and addition of sodium chloride in the solution) of headspace solid-phase micro-extraction (HS-SPME) were optimized, resulting in the best extraction condition including 50/30 μm DVB/CAR/PDMS fiber, 45 min and 50 °C of SPME, and 2 g of sodium chloride addition in the wine during the extraction. The SPME had LODs and LOQs ranging from 0.03 to 7.27 μg L−1 and 0.10 to 24.24 μg L−1 for analytic compounds, respectively. Repeatability and reproducibility values were all below 19.8%, with mean values of 12.7% and 10.5%, respectively. Regression coefficients (R2) of detective linearity of the standard curves was higher than 0.9852. Moreover, relative recoveries of analytical targets were achieved in a range of 60.7–125.6% with good relative standard deviation values (≤20.6%). In addition, a principal component analysis (PCA) was used to analyze the aroma profiles of the wines, which indicated that five samples were distinctly divided into two groups based on their different geographical origins and volatile compounds.

Linalool has been extensively applied in various fields, such as flavoring agent, perfumes, cosmetics and medical science. However, linalool is unstable, volatile and readily oxidizable. A sensitive substance can be encapsulated in a capsule, so encapsulation technology can solve these problems. In this paper, linalool-loaded nanocapsules (Lin-nanocapsules) were prepared via the ionic gelation method and Lin-nanocapsules were characterized. The results of Fourier transformation infrared spectroscopy (FTIR) showed that linalool was successfully encapsulated in the wall materials. Scanning electron microscopy (SEM) results demonstrated that the shapes of Lin-nanocapsules, with smooth surfaces, were nearly spherical. Lin-nanocapsule average particle size was 352 nm and its polydispersity index (PDI) was proved to be 0.214 by the results of dynamic light scattering (DLC). Thermogravimetric results indicated that linalool loading capacity (LC) was 15.17%, and encapsulation could decrease linalool release and increase linalool retaining time under the high temperature. Oscillatory shear and steady-state shear measurements of Lin-nanocapsule emulsions were systematically investigated. The results of steady-state shear showed that Lin-nanocapsule emulsion, which was Newtonian only for high shear rate, was non-Newtonian. It was proved by oscillatory shear that when oscillation frequency changed from low to high, Lin-nanocapsules emulsion changed from viscous into elastic.

Flavour plays a crucial role in food and is the most important aspect of milk. Milk has a pleasant smell and milk flavour can be used in several products. However, how to recreate milk flavour has rarely been reported. Therefore, the creation of milk flavour is of great interest. This study focused on the creation and imitation of milk flavour. The approach to flavour creation involves identifying the attributes of the flavour and developing an impactful, authentic flavour. Accordingly, to create a milk flavour, the notes of milk flavour were identified by smelling and tasting milk. Based on the identified notes, aroma ingredients were selected to blend into a milk-flavour. After olfactory discrimination, several modifications and adjustments were made and a typical milk flavour formula was obtained. The results showed that the milk flavour has the following notes: milky, acidic, vanilla-like, caramel-like, aldehydic, fruity, beany, buttery, meaty, and vegetative. Lactones, acids, aldehydes, alcohols, ketones, esters, sulphur compounds, furans, and nitrogen compounds can provide these notes. Based on the developed formula, a harmonious flavour with typical characteristics of milk was obtained by blending the selected aroma ingredients.

Stir bar sorptive extraction and thermal desorption system followed by gas chromatography-mass spectrometry (SBSE-TDS/GC-MS) have been applied to the characterization of selected volatile compounds of Chinese liquors. Calibration curves were achieved for quantification with correlation coefficients ranging from 0.9875 to 0.9996. Limits of detection (LODs) and limits of quantification (LOQs) were obtained ranging from 0.007 to 17.89 μg L−1 and from 0.02 to 69.6 μg L−1, respectively. Repeatability was between 0.2 and 7.0 % while intermediate precision was between 0.1 and 7.5 %. Afterward, five Chinese liquors having different flavor types were investigated using the SBSE-TDS/GC-MS method. A total of 87 volatile compounds, including 40 esters, 12 alcohols, 8 acids, 2 phenols, 8 aldehydes and ketones, 7 acetals, 6 furans, 1 sulfuric compound, and 3 pyrazines, were identified and quantified. The obtained results of GC-MS were then subjected to analysis of variance (one-way ANOVA) followed by partial least squares regression (PLSR). ANOVA results indicated that 52 components (p ≤ 0.05) were useful in characterizing the five liquor aromas. It showed that the ANOVA-PLSR model could well elucidate the correlation between liquors and the identified volatile compounds and could well indicate the possibility to discriminate sauce-flavor and strong-flavor liquors.

In this paper, the current status of amino acid extraction from animal waste biomass and reducing sugar from plant waste biomass by hydrolysis in subcritical and supercritical water was reviewed. The properties of subcritical and supercritical water, reactor systems, reaction kinetics, reaction mechanism, and effects of different factors (temperature, time, and catalyst) on yield were summarized. Subcritical and supercritical water hydrolysis is a biorefinery approach for both protein and sugar—one treatment. Hydrolysis at subcritical and supercritical conditions may provide an efficient process for recovering useful chemicals from biomass wastes and for the disposal of biomass wastes.

A microcapsule of sweet orange oil was prepared by the gelation of sodium alginate with Ca2+. Orthogonal experiments were designed to investigate the encapsulation efficiency (EE) to be adopted as the target index. The optimum conditions were obtained as follows: sodium alginate concentration 2% (w/v), CaCl2 concentration 1.5% (w/v), ratio of core material to wall material 1.5:1, and emulsifying agents 0.1% (w/v) Tween80 and 0.1% (w/v) glyceryl monostearate. Under these conditions, the highest EE was 76.1%. Chitosan was added to prepare chitosan-coated calcium alginate (CCCA) and chitosan–calcium alginate complex (CCAC) gel beads. The influence of the addition of chitosan on microcapsule's morphology, EE and release characteristic was the focus of study. For these three types of microcapsules, the results showed that both surface smoothness and EE in descending order were CCAC, CCCA and calcium alginate (CA) gel beads, while the order of release rate was CA, CCCA and CCAC gel beads. These three types of microcapsules could be used in chewing gum, puffed food and other food products to control release and prevent volatilization of flavour because of their different characteristics or properties. Copyright © 2014 John Wiley & Sons, Ltd.

Flavour plays an important role and has been widely used in many products. Usually, the components of flavour are volatile and the sensory perception can be changed as a result of volatilization, heating, oxidation and chemical interactions. Encapsulation can prevent the loss of volatile aromatic ingredients, provide protection and enhance the stability of the core materials. This work concentrated on production of a transparent lavender flavour nanocapsule aqueous solution. The results showed that a transparent lavender flavour microcapsule aqueous solution can be produced using hydroxypropyl-β-cyclodextrin (HP-β-CD) as wall material. The combination and interaction of flavour and wall materials were investigated by pyrolysis. Pyrolysis characteristics and kinetic parameters of the flavour nanocapsule were determined. During thermal degradation of blank HP-β-CD and flavour-HP-β-CD inclusion complex, three main stages can be distinguished. Due to the vaporization of lavender flavour encapsulated in HP-β-CD, the thermogravimetric (TG) curve of blank HP-β-CD shows a leveling-off from room temperature to 269 °C, while the TG curve of flavour-HP-β-CD inclusion complex is downward sloping in this temperature range. The kinetic parameters are helpful in understanding the mechanism of molecular recognition between hosts and guests.