Inclusion complexation of flavour compounds by dispersed high-amylose maize starch (HAMS) in an aqueous model system

•Mechanisms of flavour–starch inclusion complexation were investigated.•Flavour–starch inclusion formation was reported to be concentration dependent.•A critical flavour concentration was needed for a stable starch–flavour complex.•Flavour compounds with low water solubility did not form starch complexes.•Flavour that formed complexes induced complexation of compounds with low solubility. This study investigated how hydrophobicity, solubility and the concentration of flavour compounds related to inclusion complexation by dispersed native high amylose maize starch (HAMS). The effect of native lipid on flavour retention and the effect of time (one day to one month) on flavour retention and precipitated starch yield was also examined. Flavour–starch complexation was dependent on the flavour compound hydrophobicity, the flavour concentration in a dose-dependent manner and also influenced by time (increased during storage). Flavour composition also influenced starch complexation; no flavour complexes were reported with limonene by itself but were observed when added in binary flavour mixtures with menthone or thymol. Furthermore, no difference in flavour retention was observed for native and lipid-free starch dispersions. In summary, flavour inclusion complexes with HAMS exhibited cooperativity-type binding behaviour; with a critical ligand concentration needed for a stable physical association between flavour compounds and HAMS.