Détermination des coefficients de partage vapeur-liquide et d'activité de composés d'arôme à partir de leurs caractéristiques physico-chimiques

Thanh, M. Le; Lamer, Thierry; Voilley, Andrée; José, Jacques

doi:10.1051/jcp/1993900545

Cited by 25 publications

(8 citation statements)

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“…The activity coefficients of ethyl hexanoate in model wine and water are close to those previously obtained by headspace analysis (11). These results confirmed the relationship between the solubility and the activity coefficient for an aroma compound described by Le Thanh et al (16). The solubility of aroma compounds in the model wine significantly increases by ∼50% for isoamyl acetate, ethyl hexanoate, ethyl octanoate, linalool, benzaldehyde, (11) in which the activity coefficients of volatile compounds in the model wine were half those obtained in water.…”

Section: Physicochemical Characteristics Of the Aromasupporting

confidence: 88%

“…Solubilities of the selected aroma compounds in water and model wine solution with ethanol 12.6% (v/v) were determined by a GC method involving direct injection of aqueous or hydroalcoholic solutions. Activity coefficients reported in Table 1 were calculated as described previously by Voilley and Loncin (15) and Le Thanh et al (16). According to these authors, the activity coefficient (γ ∞ ) of compounds sparingly soluble (under 10 g L -1 ), approximately equal to the reverse of their solubility, is expressed as a molar fraction (X i ).…”

Section: Physicochemical Characteristics Of the Aromamentioning

confidence: 99%

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Aroma Compound Sorption by Oak Wood in a Model Wine

Ramirez

Lubbers

Charpentier

et al. 2001

J. Agric. Food Chem.

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Oak wood used for wine barrels was immersed into a model wine containing eight aroma compounds (e.g., aromatic and terpene alcohols, ethyl esters, and aldehyde), for which activity coefficients in water and model wine were determined using the mutual solubility measurement. A mass balance of these volatiles considering their reactivity in model wine was established. For most of the studied aroma compounds, and mainly for linalool and ethyl octanoate, a sorption behavior into wood was reported for the first time. This phenomenon was selective and could not be related to the solubilities in model wine and hydrophobicities of the studied aroma compounds, suggesting that acid-base and polar characteristics of wood were more involved in this sorption mechanism. This study has also shown that the level of sorption is a function of the ratio of wood surface area/solution volume.

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Section: Physicochemical Characteristics Of the Aromasupporting

confidence: 88%

Section: Physicochemical Characteristics Of the Aromamentioning

confidence: 99%

Aroma Compound Sorption by Oak Wood in a Model Wine

Ramirez

Lubbers

Charpentier

et al. 2001

J. Agric. Food Chem.

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“… a Covarrubias‐Cervantes et al ,35 Nongonierma et al ,8 Pividal et al ,36 Le Thanh et al ,17, 37, 38, 44, 50 Carelli et al ,26 Harvey et al ,27 Voilley and Bosset,39 Voilley and Sauvageot,40 Druaux et al ,41 Landy et al ,42 Fares et al ,43 Sancho et al ,28 Marinos and Saravacos,45 Philippe et al ,30 Nelson and Hoff,46 Sorrentino et al ,47 Baudot et al ,48 Kolb et al 49 …”

Section: Resultsmentioning

confidence: 99%

“… c Covarrubias‐Cervantes et al ,35 Nongonierma et al ,8 Stanford and McGorrin,25 Langourieux and Crouzet,51 Lubbers,52 Voilley and Lubbers,53 Jouenne,54 Le Thanh et al ,17 Landy et al ,4, 29, 55 Philippe et al ,30 Savary et al ,21 Hirata et al ,56 Seuvre et al ,24 Gierczynski et al 22 …”

Section: Resultsmentioning

confidence: 99%

Retention of aroma compounds: an interlaboratory study on the effect of the composition of food matrices on thermodynamic parameters in comparison with water

Kopjar¹,

Andriot²,

Saint-Eve³

et al. 2010

J Sci Food Agric

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“… References: a Le Thanh et al ., ; b Jouquand et al ., ; c Covarrubias‐Cervantes et al ., ; d Saint‐Eve et al ., ; e Savary et al ., ; f Nongonierma et al ., ; g Seuvre et al ., ; h Arvisenet et al ., ; i Seuvre et al ., . …”

Section: Methodsunclassified

Effect of high‐pressure homogenisation on the retention of selected aroma compounds in model dairy emulsions

Innocente

Marchesini

Biasutti

2014

Int J of Food Sci Tech

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The aim of this work was to investigate the effects of high-pressure homogenisation on the aroma retention of mixed sodium caseinate-whey protein (2% + 2% w/v) emulsions. For this purpose, raw and pasteurised emulsions, with different fat contents (5%, 8% and 15% w/v) and subjected to different homogenisation pressures (0, 18, 100 and 150 MPa), were produced. The retention of seven aroma compounds (hexanal, benzaldehyde, diacetyl, ethyl butyrate, isoamyl acetate, ethyl hexanoate and ethyl octanoate) was evaluated by static headspace gas chromatography. Results showed that aroma release was affected by the presence and the quantity of the lipid phase. As regards homogenisation, an increase in the retention of hexanal with homogenisation pressure was observed and interactions between hexanal and caseinate were suggested. Benzaldehyde showed significant changes in headspace partition with increasing pressure only in the 5% fat content emulsions, whereas no homogenisation effect on aroma retention was observed for diacetyl or esters

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Détermination des coefficients de partage vapeur-liquide et d'activité de composés d'arôme à partir de leurs caractéristiques physico-chimiques

Cited by 25 publications

References 0 publications

Aroma Compound Sorption by Oak Wood in a Model Wine

Aroma Compound Sorption by Oak Wood in a Model Wine

Retention of aroma compounds: an interlaboratory study on the effect of the composition of food matrices on thermodynamic parameters in comparison with water

Effect of high‐pressure homogenisation on the retention of selected aroma compounds in model dairy emulsions

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