Effect of Cyclodextrin on the Pungent Taste of .ALPHA.-Lipoic Acid

α-リポ酸の辛味に対するCDの影響を調べるため，0.05% (w/v) α-リポ酸水溶液に糖質としてデキストリン，またはα-CD，β-CD，γ-CD，G2-β-CD®，イソエリート®Pを添加溶解した被験液の味を官能試験による辛味評価および電子味覚システムによる味強度の評価で検討した．電子味覚システムで得られたデータを，α-リポ酸の味強度，試料全体（α-リポ酸と糖質）の味強度として解析した． 官能評価によって，0.05% (w/v) α-リポ酸水溶液の辛味は1.5% (w/v）量のα-CDまたはγ-CDの添加で有意に抑制されることがわかった．電子味覚システムによるα-リポ酸の味強度の評価では，3.0% (w/v）量の糖添加によりα-CD>G2-β-CD®> β-CD>デキストリン> γ-CD>イソエリート®Pの順で有意にα-リポ酸の味が抑制された．また，試料全体（α-リポ酸と糖質）の味強度の評価では，3.0% (w/v）量の糖添加によりα-CD> γ-CD＝イソエリート®Pの順で有意に試料全体の味が抑制された．一方で，試験時の被験液の性状は，α-CDおよびγ-CDを添加したα-リポ酸水溶液では包接沈殿を形成したが，α-CD添加ではCD添加量の増加に伴った水溶液中のα-リポ酸濃度の低下は見られなかったが，α-CD添加量の増加と共に電子味覚システムによる味強度は低下した． 以上のことから，α-リポ酸の辛味抑制はα-CDの添加で有意に効果が認められ，α-リポ酸とα-CDとの包接沈澱の形成と，水中におけるα-リポ酸とα-CDとの相互作用の二つの要因によりα-リポ酸の辛味が抑制されると考えられた．

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