Formation and characterization of furfuryl mercaptan-β-cyclodextrin inclusion complex and its thermal release characteristics-Reference-Cited by-同舟云学术

Formation and characterization of furfuryl mercaptan-β-cyclodextrin inclusion complex and its thermal release characteristics

Published:2021-12-01 Issue:4 Volume:23 Page:35-40
ISSN:1899-4741
Container-title:Polish Journal of Chemical Technology
language:en
Short-container-title:

Author:

Zhu Guangyong¹,Xiao Zuobing¹,Yu Gengfa¹,Zhu Guangxu²,Niu Yunwei,Liu Junhua

Affiliation:

1. Shanghai Institute of Technology , No.100 Haiquan Road, Shanghai, 201418, PR China

2. 3035 Sable Ridge Dr. Ottawa. ON K1T 3R9 , Canada

Abstract

Abstract Furfuryl mercaptan has the aroma characteristics of coffee. However, it is unstable during storage of coffee brew and roasted coffee. In order to enhance the stability of furfuryl mercaptan, furfuryl mercaptan-β-cyclodextrin inclusion complex was synthesized using the precipitation method in this work. Fourier transform infrared spectroscopy, x-ray diffraction, and thermogravimetric analysis (TG) were used to characterize the resulting products. The interaction of furfuryl mercaptan with β-cyclodextrin was investigated by the molecular mechanics (MM) method. These changes in FTIR and XRD gave supporting evidence for the successful formation of furfuryl mercaptan-β-cyclodextrin inclusion complex. The TG results showed that the formation of furfuryl mercaptan-β-cyclodextrin inclusion complex could improve the thermal stability of furfuryl mercaptan and provide a long-lasting effect. The structure of furfuryl mercaptan-β-cyclodextrin inclusion complex with the minimum energy was obtained by MM2 calculation, and the minimum binding energy was –77.0 kJ mol−1 at –1.96 × 10–10 m.

Publisher

Walter de Gruyter GmbH

Subject

General Chemical Engineering,General Chemistry,Biotechnology

Link

https://www.sciendo.com/pdf/10.2478/pjct-2021-0035

Reference23 articles.

1. 1. Burdock, G.A. (2010). Fenaroli’s handbook of flavor ingredients (6th ed.). Boca Raton, USA: CRC Press.

2. 2. Sun, Z., Hayat, K., Yu, J., Karangwa, E., Duhoranimana, E., Zhang, X. & Xia, S. (2018). Quantification of free 2-furfurylthiol in coffee brew using a prefabricated coffee model. Food Anal. Method. 11, 654–662. DOI: 10.1007/s12161-017-1034-8.10.1007/s12161-017-1034-8

3. 3. Sun, Z., Yang, N., Liu, C., Linforth, R.S.T., Zhang, X., & Fisk, I.D. (2019). Aroma binding and stability in brewed coffee: A case study of 2-furfurylthiol. Food Chem. 295, 449–455. DOI: 10.1016/j.foodchem.2019.05.175.10.1016/j.foodchem.2019.05.17531174781

4. 4. Hofmann, T. & Schieberle, P. (2002). Chemical interactions between odor-active thiols and melanoidins involve in the aroma staling of coffee beverages. J. Agr. Food Chem. 50, 319–326. DOI: 10.1021/jf010823n.10.1021/jf010823n11782201

5. 5. Hofmann, T., Czerny, M., Calligaris, S. & Schieberle, P. (2001). Model studies on the influence of coffee melanoidins on flavor volatiles of coffee beverages. J. Agr. Food Chem. 49, 2382–2386. DOI: 10.1021/jf0012042.10.1021/jf001204211368608

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Preparation of β-Cyclodextrin(CD)/Flavour CD Powder and Its Application on Flavour Improvement of Regular Coffee;Foods;2024-07-26

2. Characterization of potent odorants causing meaty odor reduction in thermal process flavorings with beef-like odor by the sensomics approach;Food Chemistry;2023-11

3. Roles of sulfur-containing compounds in fermented beverages with 2-furfurylthiol as a case example;Frontiers in Nutrition;2023-06-30

4. Encapsulation of hydroxycitronellal in β-cyclodextrin and the characteristics of the inclusion complex;Polish Journal of Chemical Technology;2023-03-01