Application of headspace analysis to the study of aroma compounds-lipids interactions |
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Authors: | C Druaux M Le Thanh A -M Seuvre A Voilley |
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Affiliation: | (1) Lab. G.P.A.B., ENSBANA, Université de Bourgogne, F-21000 Dijon, France;(2) Departement de Technologie Alimentaire, Institut National Polytechnique de Hanoi, Hanoi, Vietnam;(3) I.U.T., Biologie Appliquée, F-2100 Dijon, France |
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Abstract: | Taking into account interactions between aroma compounds and food components is necessary to better manage the flavoring of
food products. These interactions occur at a molecular level and reflect changes, at a macroscopic level, in thermodynamic
equilibria, such as solubility or volatility. The rate of transfer of an aroma compound from the liquid to the vapor phase
can be affected as well. The behavior of aroma compounds in water and lipid solutions was studied in two complementary ways,
a thermodynamic and a kinetic approach (head-space analysis). The transfer rate of volatiles at the liquid-water interface
does not only depend on the hydrophobicity of the aroma compounds. Vapor-liquid partition and activity coefficients show the
presence of solute-solvent interactions. The Gibbs free energy values indicate their physicochemical nature. |
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Keywords: | Activity coefficient aroma compounds head-space lipid-aroma interactions solubility solute-solvent interactions transfer rate volatility |
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