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Determination of the lipophilicity of aroma compounds by RPHPLC
Author(s) -
Piraprez Geneviève,
Hérent MarieFrance,
Collin Sonia
Publication year - 1998
Publication title -
flavour and fragrance journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.393
H-Index - 70
eISSN - 1099-1026
pISSN - 0882-5734
DOI - 10.1002/(sici)1099-1026(199811/12)13:6<400::aid-ffj767>3.0.co;2-x
Subject(s) - lipophilicity , chemistry , aroma , chromatography , methanol , phenols , capacity factor , high performance liquid chromatography , organic chemistry , food science
The lipophilicity of aroma compounds was measured by reversed‐phase high pressure liquid chromatography (RP–HPLC). The lipophilicity index provided by this technique is the capacity factor, log k w obtained by extrapolating series of log k values measured at various proportions of methanol in the methanol–water mobile phase. This article lists the log k w capacity factors of 96 flavouring compounds belonging to various families (pyrazines, thiazoles, other heterocyclic compounds, alcohols and phenols, ketones, esters, aldehydes and sulphur compounds). Copyright © 1998 John Wiley & Sons, Ltd.