Preparation and structural characterization of corn starch–aroma compound inclusion complexes

Abstract BACKGROUND 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. RESULTS The resulting inclusion ratios were 75.6, 36.9, 43.8, 91.9, 67.2 and 54.7% for heptanolide, carvone, menthone, linalool, heptanol and menthol respectively. The inclusion complexes had laminated structures with a certain amount of holes or blocky constructions. Compared with gelatinized corn starch, the transition temperatures, peak temperatures and enthalpies of the inclusion complexes were significantly different. The major peak of CO at 1771 cm −1 and significant peak shifts revealed the formation of inclusion complexes. X‐ray diffractometry ( XRD ) analyses revealed that the crystallinity of corn starch–polar aroma compound inclusion complexes increased. Based on cross‐polarization magic angle spinning 13 C nuclear magnetic resonance ( CP‐MAS 13 C NMR ) results, novel peaks and chemical shifts were attributed to the presence of small aroma compounds, thereby confirming the formation of corn starch inclusion complexes. CONCLUSION Small nonpolar and polar aroma compounds can be complexed to corn starch. © 2016 Society of Chemical Industry