The influence of β‐cyclodextrin on goaty flavour ‐ Characterization of synthetic inclusion complexes with capric acid and caprylicacid

Sensory analysis shows that the addition of 0.4 per cent (w/v) of the macrocyclic β‐cyclodextrin (βCD) to goat’s milk improves the flavour and reduces its goaty taste, due to encapsulation of molecules responsible of this flavour. In vitro studies of the inclusion of formed complexes between βCD and short‐chain fatty acids, caprylic (C₈...) and capric acid (C₁₀...), were carried out by differential scanning calorimetry (DSC) and proton magnetic resonance (...¹HNMR). Complex formation was confirmed by DSC, through the disappearance of the signs due to melting of C₁₀ and C₈ after the encapsulation process. The ¹H NMR technique shows that C₁₀... is included in the βCD cavity. The results suggest that βCD can encapsulate short‐chain fatty acids, making possible its use for masking of these compounds in goat’s milk and derivatives.