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The aim of this study was to report on the interactions between a well characterised macromolecule, β-lactoglobulin, and a wide range of flavour compounds, in different media. Flavour compounds interacting with the protein were screened using different methods, and thermodynamic constants were calculated. Within the same chemical class, the affinity constant increased with increasing chain length,...
The use of dynamic coupled column liquid chromatography (DCCLC) allows the determination of several model aroma compounds. β-Cyclodextrin complex formation constants such as 2-methoxynaphtalene, ethyl salicylate or 1-menthol. K f values from 240 to 520 M -1 were obtained using two different calculation modes. However, constant values may be obtained only when water soluble...
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