Retention of cyclodextrin complexed shiitake (Lentinus edodes) flavors with spray drying

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 alpha-CD concentration. Stability constant of lenthionine to alpha-CD was 5.30 mmol(-1) L. The retentions of lenthionine and hexathiepane depended on a type of cyclodextrin. When the encapsulant was alpha-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 alpha-CD. The encapsulant in 3 wt% of alpha-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 alpha-CD.