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Effects of the nature and concentration of substrates in aqueous solutions on the solubility of aroma compounds
Author(s) -
CovarrubiasCervantes Marco,
Bongard Sébastien,
Champion Dominique,
Voilley Andrée
Publication year - 2005
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/ffj.1443
Subject(s) - chemistry , solubility , aroma , aqueous solution , ethyl acetate , organic chemistry , acetone , ethyl hexanoate , chromatography , food science
The solubility of nine aroma compounds (acetone, 2‐butanone, 2‐hexanone, 2‐octanone, ethyl acetate, ethyl butanoate, ethyl hexanoate, n ‐hexanal, and n ‐hexanol) in both water and various aqueous solutions was measured at 25 °C using the mutual solubility method. The aqueous solutions consisted of sucrose, glucose, sorbitol, glycerol, polyethylene glycol 200, or maltodextrins at different concentrations. Aroma solubility in water decreased with increased hydrophobicity. For aroma molecules which have the same number of carbon atoms in their structure, aqueous solubility decreased as follows: aldehyde > methyl ketone > alcohol > ethyl ester. When using a group contribution method, the estimated solubility of ethyl esters and methyl ketones in water was, respectively, underestimated and overestimated. Compared to water, the solubility of the volatile molecules in aqueous solutions was higher in the aqueous polyols solutions than in the carbohydrate solutions, although solubility decreased as substrate concentration increased. Aqueous solutions properties, such as water activity, also inuenced aroma compound solubility. Copyright © 2004 John Wiley & Sons, Ltd.