The preliminary results indicate that these molecular clefts not only recognize neutral molecules, but also show good enantio selectivity for D/L amino acid methyl esters.

In beverages and condiments, esters, organic acids, sugars and amino acids are the major flavor components.

It was found that there was some difference in ethanols content, esters content, aldehydes content, and amino acids content between the wine with or without wheat starter addition.