English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Zendy Plus

Presents the zaia usage as premium feature

ZAIA

Presents the pdf analysis as premium feature

PDF Analysis

Insights

Presents the summarisation as premium feature

Summarisation

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the access of premium content as premium feature

Premium Content

Zendy Tools

Zendy Open

A review of the vapor–liquid equilibrium data of aroma compounds highly diluted in hydroalcoholic mixtures at 101.3 kPa is presented. The study includes 44 aroma compounds present in distilled beverages from seven chemical families: acetals, alcohols, carbonyl compounds, carboxylic acids, esters, furans, and terpenes. The equilibrium data are modeled using the ideal gas hypothesis (with a correction term for dimerization in the case of carboxylic acids) and the NRTL model. A set of binary interaction parameters is generated, and the quality of the representation is evaluated. A classification of the aroma compounds in terms of their relative volatility with respect to ethanol and water is proposed over the whole ethanol composition range in the liquid phase. Finally, a comparison with the representation obtained when using interaction parameters calculated from binary and ternary mixture data at high concentrations is performed in order to evaluate the extrapolation capability of the NRTL model.

industrial and engineering chemistry research

Review and Thermodynamic Modeling with NRTL Model of Vapor–Liquid Equilibria (VLE) of Aroma Compounds Highly Diluted in Ethanol–Water Mixtures at 101.3 kPa