Chao Zhou, Shuqing Zhang, Yamin Li, Lutao Wang, Qingmeng Liu, Tian Si, Bo Yang
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引用次数: 0
Abstract
Linalool is an important substance in the synthesis of fragrances owing to its unique aroma. However, the application of linalool is limited due to its low stability and rapid volatilization. Supramolecular inclusion technology plays an important role in improving the stability and volatility of fragrance and endows fragrance with excellent heat-controlled release properties. In this study, inclusion complexes were prepared with two acyclic cucurbit[n]urils (M1 and M2) to improve the thermal stability of linalool, their binding behaviours were investigated by NMR, XRD, FT-IR and Molecular Docking, confirming the formation of the host-guest inclusion complexes. The stoichiometry of inclusion complexes was 1:1 by Job's plot and the binding constant was determined by fluorescence titration. The TG and heat-controlled release experiment indicated that the inclusion complexes have higher thermal stability. This study provides a new idea and method for the development of linalool series spices.
期刊介绍：
Flavour and Fragrance Journal publishes original research articles, reviews and special reports on all aspects of flavour and fragrance. Its high scientific standards and international character is ensured by a strict refereeing system and an editorial team representing the multidisciplinary expertise of our field of research. Because analysis is the matter of many submissions and supports the data used in many other domains, a special attention is placed on the quality of analytical techniques. All natural or synthetic products eliciting or influencing a sensory stimulus related to gustation or olfaction are eligible for publication in the Journal. Eligible as well are the techniques related to their preparation, characterization and safety. This notably involves analytical and sensory analysis, physical chemistry, modeling, microbiology – antimicrobial properties, biology, chemosensory perception and legislation.
The overall aim is to produce a journal of the highest quality which provides a scientific forum for academia as well as for industry on all aspects of flavors, fragrances and related materials, and which is valued by readers and contributors alike.
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