Aroma inclusion complex

The greasy, oily or liquid, coffee aroma concentrates (natural and synthetic) under microcrystalline stable inclusion complexes form are very important for using as additives (maintain sensory properties). By this reason, inclusion complexes between coffee flavors (natural and synthetic) and pCD were produced in this work. These inclusion complexes release its flavor immediately when upon contact with water (Szente and Szejtli, 1986). 

They noted a difference in aroma release from waxy vs. normal starches. For normal starches (25% amylose and 75% amylopectin), aroma release was constant until about 5% added starch, it then decreased rapidly with increasing starch concentration to ca. 20% starch, and then decreased slowly with increasing additions of starch. However, for the waxy starch, decreases with increasing starch were slow and constant there was no fast rate and then slow. Langourier and Crouzet [20] proposed that the initial rapid rate of loss was due to the formation of inclusion complexes by the amylose. As these binding sites were saturated, the rate of decrease in release slowed. They noted that some of the effects seen may also have been due to residual lipid carried through the refining process. 

Aromas can be protected against the chemical changes described in 5.5.4 by encapsulation. Materials suitable for inclusion are polysaccharides, e. g., gum arabic, maltodextrins, modified starches, and cyclodextrins. The encapsulation proceeds via spray drying, extrusion or formation of inclusion complexes. For spray drying, the aroma substances are emulsified in a solution or suspension of the polysaccharide, which contains solutizer in addition to the emulsifying agent. 

P-Cyclodextrins, among other compounds, can be used for the formation of inclusion complexes (cf. 4.3.2). Together with the aroma substances, they are dissolved in a water/ethanol mixture by heating. The complexes precipitate out of the cooled solution and are removed by filtration and dried. Criteria for the evaluation of encapsulated aromas are stability of the aroma, concentration of aroma substance, average diameter of the capsules and, amount of aroma substance adhering to the surface of the capsule. 

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