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.
(-)-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.
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