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Abstract:
Powdery encapsulation of shiitake flavor was investigated by spray drying with the mixture of cyclodextrin (CD) and maltodextrin (MD). Solubilities of cyclic sulfur compounds except hexathiepane increased with α-CD concentration. Stability constant of lenthionine to α-CD was 5.30 mmol−1 L. The retentions of lenthionine and hexathiepane depended on a type of cyclodextrin. When the encapsulant was α-CD, the addition of MD had a remarkable effect on increasing the flavor retention. This might be due to the high stability constants of shiitake flavors in α-CD. The encapsulant in 3 wt% of α-CD and 27 wt% of MD resulted in the highest retention for lenthionine and other shiitake flavors except hexathiepane. This result suggests that shiitake flavors except hexathiepane have almost same stability constants to α-CD.
