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Headspace gas chromatography analysis of a series of flavore milks and yogurts indicated that addition of β-cyclodextrin to nonfat products results to flavor-release profiles similar to those of corresponding higher-fat-content products, suggesting the potential for this material as a partial fat replacer. A follow-up sensory evaluation study was carried out with a number of yogurts and salad dressings, Although addition of β-cyclodextrin to nonfat yogurt did not result in a product more the a low-fat product (based on flavor and texture), flavor profiles of nonfat Italian-style and ranch-style dressings were indeed more similar to the corresponding full-fat products. Therefore, the use of β-cyclodextrin as a partial fat replacer in salad dressings appears worthy of further study.

Four flavorants were complexed individually with β-cyclodextrin, and the resulting inclusion complexes were used to flavor hard candy, fruit leathers, and angel food cake. Flavor retention during preparation using complexed and liquid flavor forms was assessed by instrumental analysis. Complexation of flavors in β-cyclodextrin markedly improved heat stability in some cases; the more severe the heat treatment experienced by the food, the greater the observed benefit; for example, 86-fold better retention of l-menthol in a hard candy. However, results of sensory evaluation were mixed, indicating that the benefits of enhanced flavor retention achieved through the use of flavor/cyclodextrin complexation could be mitigated by poor release from inclusion complexes during consumption.

Release of 6 flavor molecules from cyclodextrins (CyDs) was studied in 3.6% aqueous ethanol over the temperature range 5 to 85°C. Headspace measurements of l-menthol, ethyl butyrate, ethyl hexanoate, benzaldehyde, citral, and methyl anthranilate above individual solutions of each, containing 1% or 0.1% of α-, β-, and γ-CyD, were made relative to control systems containing no CyD. Significant interactions were observed even at elevated temperature and flavor/CyD binding often showed strong temperature dependence. Results were generally substantiated by sensory evaluation. Our data suggest that CyDs may alter the sensory profile of a food and the effect maybe temperature-dependent.

The incorporation and retention on storage of a variety of flavor compounds spray-dried in a-, (3-, and -γ-cyclodextrins (CyDs) was evaluated. CyD/flavor complexes were stored at 20 or 40°C (and 65 or 80% relative humidity), and losses during both the inclusion process and the subsequent storage period were monitored analytically. -γ-CyD generally functioned best in terms of initial flavor retention. On storage, however, losses of volatiles were greatest for γ–CyD and least in the case of α-CyD. The results suggest that CyD encapsulation via spray-drying involves matrix entrapment as well as molecular inclusion. CyDs were nonetheless found to stabilize several problematic labile flavor compounds.