Literature DB >> 11902944

Modeling the partition of volatile aroma compounds from a cloud emulsion.

Michelle E Carey1, Tom Asquith, Robert S T Linforth, Andrew J Taylor.   

Abstract

Parameters determining the partitioning behavior of volatile compounds between a cloud emulsion and the gas phase were measured under static equilibrium headspace conditions, using volatiles (e.g., ethyl hexanoate, cymene, and octanol) representing different volatilities and different degrees of hydrophobicity. The significant factors were the molecular characteristics of the volatile and the concentration of the oil phase. The nature of the lipid (C8 and C12 triglycerides), particle size, and emulsifier type (modified starch and gum arabic) did not significantly alter volatile partitioning. An empirical model based on the partition behavior and physicochemical parameters of 67 volatile compounds was produced. This predicted the partition of volatiles (R(2) = 0.83) in cloud emulsions as a function of lipid content. The significant terms (P < 0.05) in the empirical model were Log P, Log solubility, the dipole vector, and the oil fraction.

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Year:  2002        PMID: 11902944     DOI: 10.1021/jf011044+

Source DB:  PubMed          Journal:  J Agric Food Chem        ISSN: 0021-8561            Impact factor:   5.279


  2 in total

1.  Lipid molarity affects liquid/liquid aroma partitioning and its dynamic release from oil/water emulsions.

Authors:  Swen Rabe; Ulrich Krings; Holger Zorn; Ralf G Berger
Journal:  Lipids       Date:  2003-10       Impact factor: 1.880

2.  Entrapment of a volatile lipophilic aroma compound (d-limonene) in spray dried water-washed oil bodies naturally derived from sunflower seeds (Helianthus annus).

Authors:  Ian D Fisk; Robert Linforth; Gil Trophardy; David Gray
Journal:  Food Res Int       Date:  2013-11       Impact factor: 6.475

  2 in total

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