Modeling the partition of volatile aroma compounds from a cloud emulsion |
| |
| Authors: | Carey Michelle E Asquith Tom Linforth Robert S T Taylor Andrew J |
| |
| Institution: | Division of Food Sciences, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, United Kingdom. michelle.carey@nottingham.ac.uk |
| |
| 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. |
| |
| Keywords: | |
| 本文献已被 PubMed 等数据库收录！ |
|
