| Abstract: | Interactions Between Aroma Compounds and Lipids, 2. Sorption of Some Selected Aroma Compounds on Cocoa Butter The specific retention volumes and retention indices of 30 aroma compounds on cocoa butter have been determined at some temperatures between 90° and 130° C or between 130° and 170° C. The linear correlations between the logarithms of the specific retention volumes or the retention indices and the boiling points proved to be the best ones of several correlations. They can serve for the estimation of the reversible sorbed amounts of not tested aroma compounds. Possibilities of extrapolation to other temperatures are discussed. The retention values depend on the relation of aroma compound to cocoa butter. Another linear relationship exists between the sorption heats and the boiling points. |
