Clarification of the biological activity profiles inclusion complex of aroma compounds with cyclic dextrins.

研究了香草醛、丁香酚和酪酪等芳香族化合物与环糊精的络合作用，以保持食品在贮藏过程中的香气和/或功能特性。我们揭示了芳香化合物与环糊精包合物的抗氧化活性（吸氧性能）。表明与γ-CD的络合作用可提高香气物质的活性。

The complexation of some aromatic compounds, vanillin, eugenol, and tymol with cyclodextrins were investigated to maintain the aroma and/or their functional property during the storage of food products. We revealed the antioxidative activity (oxygen absorbance property) of inclusion complex of aroma compounds with CD. It suggested that the complexation with γ-CD would enhance the activity of aroma compounds.