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Activity coefficients of aroma compounds in model food systems
Author(s) -
Sorrentino F.,
Voilley A.,
Richon D.
Publication year - 1986
Publication title -
aiche journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.958
H-Index - 167
eISSN - 1547-5905
pISSN - 0001-1541
DOI - 10.1002/aic.690321208
Subject(s) - aroma , dilution , activity coefficient , chemistry , thermodynamics , polyethylene , work (physics) , chromatography , organic chemistry , food science , aqueous solution , physics
Infinite dilution activity coefficients of aroma compounds from various chemical series were measured in model food systems (water/carbohydrates, water/polyethylene‐glycols) at concentrations of various solutes. These measurements were made with a specially designed equilibrium cell. Experimental results were used to determine the parameters of group contribution thermodynamic models. The predictive capacities of the equations obtained were shown to be quite precise (8% mean deviation).