Starch-Flavor Complexation Applied to 2-Acetyl-1-pyrroline

The pleasant popcorn-like smelling compound 2-acetyl-1-pyrroline (2AP) occurs naturally in many foods but is scarcely used as a flavoring agent due to its great instability. In this work, we evaluate the potential of high amylose corn starch to complex and stabilize 2AP. The methodology was first optimized using model compounds, 2-acetylpyridine and 2-acetyl-2-thiazoline, and then applied to 2AP. Complexes were successfully prepared and characterized using X-ray diffraction, gas chromatography, and differential scanning calorimetry. Loadings of up to 0.504 (±0.071)% 2AP were achieved, and storage studies showed that over half of the flavor was retained after 2 weeks at 0% relative humidity. To our knowledge, this is the first demonstration that 2AP can form amylose inclusion complexes and may lead to a method to effectively stabilize this labile aroma compound.

Supramolecular Helical Systems: Helical Assemblies of Small Molecules, Foldamers, and Polymers with Chiral Amplification and Their Functions

In this review, we describe the recent advances in supramolecular helical assemblies formed from chiral and achiral small molecules, oligomers (foldamers), and helical and nonhelical polymers from the viewpoints of their formations with unique chiral phenomena, such as amplification of chirality during the dynamic helically assembled processes, properties, and specific functionalities, some of which have not been observed in or achieved by biological systems. In addition, a brief historical overview of the helical assemblies of small molecules and remarkable progress in the synthesis of single-stranded and multistranded helical foldamers and polymers, their properties, structures, and functions, mainly since 2009, will also be described.

Solvent-induced emission of organogels based on tris(phenylisoxazolyl)benzene

Organogels of tris(phenylisoxazolyl)benzenes possessing a perylenebisimide displayed strong emission in 1,4-dioxane and no emission in benzene.