Cyclodextrins are chemically and physically stable molecules formed by the enzy-matic modification of starch (1). They are cyclomalto oligosaccharides composed of six, seven or eight -D-glucopyranose units (-, -, g-CD, respectively). Their hollow struc-ture enables them to host a variety of molecules (guests) partially or entirely in their hy-drophobic caving. These inclusion complexes exist both in aqueous solution and in solid state. As a result of complexation of compounds by cyclodextrins, the apparent solubil-ity of the molecule can be altered (2), stability of the compound in the presence of light and oxidizing conditions is increased (3) and volatility of compounds is decreased (4). Many scientists have studied the cyclodextrin compl...