Preparation and structural characterization of corn starch-aroma compound inclusion complexes
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- 作者：Shu Zhang ; Yibin Zhou ; Shanshan Jin ; Xin Meng ; Liping Yang and Haisong Wang
- 刊名：Journal of the Science of Food and Agriculture
- 出版年：2017
- 出版时间：15 January 2017
- 年：2017
- 卷：97
- 期：1
- 页码：182-190
- 全文大小：857K
- ISSN：1097-0010
文摘
Six corn starch inclusion complexes were synthesized using small nonpolar or weak polar aroma compounds (heptanolide, carvone and menthone) and small polar aroma compounds (linalool, heptanol and menthol). The objectives of this study were to (a) investigate the ability of corn starch to form inclusion complexes with these aroma compounds and (b) characterize the structure of the corn starch inclusion complexes.