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Interaction of β‐cyclodextrin with Enantiomers of Limonene and Carvone
Author(s) -
CHANG YUEHING,
REINECCIUS GARY A.
Publication year - 1990
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1990.tb03601.x
Subject(s) - carvone , limonene , enantiomer , cyclodextrin , chemistry , flavor , stereochemistry , powder diffraction , crystallography , organic chemistry , chromatography , essential oil , food science
The inclusion complexes of β‐cyclodextrin with two pairs of chiral flavor compounds, limonene and carvone, were used to evaluate the chiral interaction. Thermal transition was examined by DSC and crystalline properties by x‐ray diffractometry. The overall DSC thermograms and X‐ray diffraction patterns were very similar between the chiral isomers. A difference of about 3 joules/g complex was observed between the chiral isomers of both limonene and carvone. The only apparent difference in X‐ray diffraction patterns between chiral complexes occurred at a θ of 11.8°.