Proceedings of the Ninth International Symposium on Cyclodextrins 1999
DOI: 10.1007/978-94-011-4681-4_162
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Release Characteristics of Hydrophobic Flavor Encapsulated in Cyclodextrins

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“…There have been only a limited number of previous studies on either the release rates of AITC from CDs or on the stability of AITC in the presence of CDs. Furuta et al6 examined the release rate of AITC as well as other flavor compounds at various temperatures from β‐CD as encapsulation material and found that the rate was directly related to the surrounding water vapor concentration. Shiga et al7 discovered that the rate of release of AITC from α‐, β‐, or γ‐CDs increased markedly with increasing relative humidity, independent of the type of CD.…”
Section: Introductionmentioning
confidence: 99%
“…There have been only a limited number of previous studies on either the release rates of AITC from CDs or on the stability of AITC in the presence of CDs. Furuta et al6 examined the release rate of AITC as well as other flavor compounds at various temperatures from β‐CD as encapsulation material and found that the rate was directly related to the surrounding water vapor concentration. Shiga et al7 discovered that the rate of release of AITC from α‐, β‐, or γ‐CDs increased markedly with increasing relative humidity, independent of the type of CD.…”
Section: Introductionmentioning
confidence: 99%