Hu, Jing published the artcileComparative study on the effect of two drying methods on the guest encapsulation behavior of osmanthus flavor-2-hydroxypropyl-β-cyclodextrin inclusion complex, Recommanded Product: Benzyl acetate, the main research area is oven freeze drying encapsulation osmanthus flavor hydroxypropyl beta cyclodextrin.
In this study, osmanthus flavor (OF) and HP-β-CD were used to prepare OF and HP-β-CD inclusion complex (OF-CD). OF-CD powders were obtained with oven-drying and freeze-drying, sep. The effect of drying methods was investigated with the morphol. and odor evaluation first. The chem. structure and flavor loading ratio of OF-CDs were determined by Fourier transform IR spectroscopy (FTIR) and Gas chromatog.-mass spectrometry (GC-MS). The flavor was successfully be encapsulated by HP-β-CD forming OF-CD inclusion complex. Oven-drying led to compact blocky solid, while freeze-drying resulted in porous morphol. The amount of flavor in OF-CD with oven-drying (48.61 μg[n.8260]g) was found lower than that in OF-CD with freeze-drying (58.1 μg[n.8260]g). In particular, the content of alcoholics in OF-CD with oven-drying (11.8 μg[n.8260]g) was much lower than that in OF-CD with freeze-drying (19.04 μg[n.8260]g). Thermogravimetric anal. (TGA) showed that the average activation energy of OF-CD with oven-drying (66.3-135.4 kJ mol-1) was higher than OF-CD with freeze-drying (53.0-100.7 kJ mol-1) by 13.3-34.7 kJ mol-1. More intermol. hydrogen bonds in OF-CD with freeze-drying led to high encapsulation of partial components; however, they are not thermostable, resulting in fast release at high temperature The better thermal stability of OF-CD with oven-drying makes itself a better candidate for flavor encapsulation for cooking at high temperature
Flavour and Fragrance Journal published new progress about Alcoholics. 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Recommanded Product: Benzyl acetate.
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