Flavor compounds. Volatilities in vegetable oil and oil-water mixtures. Estimation of odor thresholds

Buttery, Ron G.; Guadagni, D. G.; Ling, Louisa C.

doi:10.1021/jf60186a029

Cited by 139 publications

(101 citation statements)

References 10 publications

(18 reference statements)

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“…The enthalpies of affinity of esters were higher in anhydrous milk fat than in water and skim milk. This suggests stronger interactions of esters with milk fat lipids, than with water or skim milk, which is in agreement [24]; (1) calculated from 30 to 50°C; (2) calculated from 30 to 60 °C.…”

Section: Variation Of Partition Coefficients With Temperature: Enthalsupporting

confidence: 77%

“…If we assume that DHvap does not depend on the temperature of the system, the Clausius-Clapeyron equation can be written in the following integrated form: (2) Vapour pressure variation as a function of temperature allowed the estimation of the enthalpy of vaporisation in the case of pure compounds [8] using equation (2). In our case, variations of partition coefficient between complex media and air as a function of temperature were studied.…”

Section: Variation Of Partition Coefficients With Temperature: Enthalmentioning

confidence: 99%

“…The dispersed phase mass fraction of ffc used in this study was 0.3. According to [2], a model can be used to evaluate the partition coefficient over a biphasic system: (4) where K aem : partition coefficient between air and emulsion; Fcp: mass fraction of continuous phase; Fdp: mass fraction of dispersed phase; K acp : partition coefficient between air and continuous phase; K adp : partition coefficient between air and dispersed phase.…”

Section: Comparisons Of Calculated and Measured Partition Coefficientmentioning

confidence: 99%

“…Many studies have been carried out using simple systems composed of water [3], protein solutions [14,18,25], or lipids [2,16]. Nevertheless, most food products are multi-component materials, often containing both lipids and aqueous phases.…”

Section: Introductionmentioning

confidence: 99%

“…The objective of this work was to investigate the partition behaviour of some aroma compounds (3 esters and 2 aldehydes) between air and several dairy media: skim milk, anhydrous milk fat and full-fat cream. The measured partition coefficients over full-fat cream and those obtained by calculation [2] were compared to evaluate the effect of emulsification. Finally, the effect of temperature was studied to assess the consequence of incorporation of the aroma before thermal treatment or in hot dairy formulations.…”

Section: Introductionmentioning

confidence: 99%

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Partition of five aroma compounds between air and skim milk, anhydrous milk fat or full-fat cream

Meynier¹,

Garillon²,

Lethuaut³

et al. 2003

Lait

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-The present study deals with the physicochemical interactions between aroma compounds and various dairy media used as models of complex food matrices, as well as the consequences of the interactions on aroma partitioning between the air and matrix. Five aroma compounds were investigated: amyl and isoamyl acetate, ethyl pentanoate, hexanal and t-2-hexenal. Skim milk, anhydrous milk fat and full-fat cream were chosen as dairy media, while water was used as a reference medium. Apparent partition coefficients of the five aromas were determined between the air and media between 30 and 80 °C by static headspace-gas chromatography. Partition coefficients over full-fat cream were also calculated from partition coefficients over skim milk and anhydrous milk fat. Compared with water, a significant retention of t-2-hexenal was observed in skim milk (nearly 90% whatever the temperature), whereas the retention of the other aromas varied from 6% for isoamyl acetate to 40% for hexanal in skim milk. Hydrophobic interactions were responsible for the retention of esters, whereas covalent binding of t-2-hexenal by dairy proteins was probably involved. The volatility of the 5 aromas was drastically reduced over anhydrous milk fat, because of their hydrophobic nature (log P > 1). There were discrepancies between calculated and measured partition coefficients over full-fat cream, which depended on aroma compounds and temperature. Measured and calculated ethyl pentanoate retentions were similar whatever the temperature. For isoamyl acetate, hexanal and, to a lesser extent, t-2-hexenal, aroma retention was greater than expected. The reverse phenomenon was observed with amyl acetate. The so-called "enthalpy of affinity" was calculated from the variation of the partition coefficient with temperature. This parameter allowed an overview of the relative importance of aroma compounds-matrices interactions. Anhydrous milk fat

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Section: Variation Of Partition Coefficients With Temperature: Enthalsupporting

confidence: 77%

Section: Variation Of Partition Coefficients With Temperature: Enthalmentioning

confidence: 99%

Section: Comparisons Of Calculated and Measured Partition Coefficientmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Partition of five aroma compounds between air and skim milk, anhydrous milk fat or full-fat cream

Meynier¹,

Garillon²,

Lethuaut³

et al. 2003

Lait

View full text Add to dashboard Cite

show abstract

Flavor compounds. Volatilities in vegetable oil and oil-water mixtures. Estimation of odor thresholds

Cited by 139 publications

References 10 publications

Partition of five aroma compounds between air and skim milk, anhydrous milk fat or full-fat cream

Partition of five aroma compounds between air and skim milk, anhydrous milk fat or full-fat cream

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