Temperature effect on solubility of aroma compounds in various aqueous solutions

Covarrubias-Cervantes, Marco; Bongard, Sébastien; Champion, Dominique; Voilley, Andrée

doi:10.1016/j.lwt.2004.06.015

Cited by 19 publications

(17 citation statements)

References 13 publications

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“…For these compounds, an increase in temperature from 4 to 10 1C resulted in a decrease in their solubility in water. Similar results have been reported with the solubility of ethyl esters in water (Covarrubias-Cervantes, Bongard, Champion, & Voilley, 2005). This was attributed to the organisation of water in clusters at 4 1C, which favoured interactions between flavour compounds and water molecules.…”

Section: Physicochemical Characteristics Of the Flavour Compoundssupporting

confidence: 88%

Flavour release at gas/matrix interfaces of stirred yoghurt models

Nongonierma

Springett

Quéré³

et al. 2006

International Dairy Journal

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Section: Physicochemical Characteristics Of the Flavour Compoundssupporting

confidence: 88%

Flavour release at gas/matrix interfaces of stirred yoghurt models

Nongonierma

Springett

Quéré³

et al. 2006

International Dairy Journal

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“…1b are in fact only valid for water but also applicable to culture media with a low content of solutes. However, in case of concentrated culture media, the derived K EA,L/G values are doubtful since dissolved solids reduce the solubility of ethyl acetate [38,39] and, thus, diminish the partition coefficient. In fact, the whey-borne culture media used contain 10-20% dissolved solids consisting of lactose, galactose, minerals, and lactate.…”

Section: Solubility Of Ethyl Acetate and Partition Coefficient At Satmentioning

confidence: 99%

Formation of ethyl acetate by Kluyveromyces marxianus on whey: studies of the ester stripping

Urit

Löser

Wunderlich

et al. 2010

Bioprocess Biosyst Eng

141

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Kluyveromyces marxianus is capable of converting lactose into ethyl acetate offering a chance for an economical reuse of whey. The microbial formation of ethyl acetate as a bulk product calls for an aerobic process and, thus, the highly volatile ethyl acetate is discharged from the aerated bioreactor. This stripping process was modeled and investigated experimentally. The stripping rate was proportional to the gas flow and nearly independent of the stirring rate since the stripping was governed by the absorption capacity of the exhaust gas rather than the phase transfer. Cooling the exhaust gas did not noticeably influence the stripping. One batch experiment is presented in detail to demonstrate the formation of ethyl acetate by K. maxianus DSM 5422 on whey. Further batch experiments showed that a substantial formation of ethyl acetate only occurred when the yeast growth was limited by a lack of trace elements. The highest product yield observed was 0.25 g ethyl acetate per g lactose which is nearly 50% of the theoretical maximum.

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“…Two phenomena related to changes in the solubility can be observed: salting-in and salting-out effects [6,7]. On the other hand, increasing temperature generally increases aqueous solubility over the range of temperatures encountered at the earth's surface [8,9].…”

Section: Introductionmentioning

confidence: 99%