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Lipid molarity affects liquid/liquid aroma partitioning and its dynamic release from oil/water emulsions
Author(s) -
Rabe Swen,
Krings Ulrich,
Zorn Holger,
Berger Ralf G.
Publication year - 2003
Publication title -
lipids
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.601
H-Index - 120
eISSN - 1558-9307
pISSN - 0024-4201
DOI - 10.1007/s11745-006-1163-0
Subject(s) - partition coefficient , chemistry , chromatography , molar concentration , alkane , octanol , aroma , flavor , phase (matter) , organic chemistry , analytical chemistry (journal) , hydrocarbon , biochemistry , food science
Initial dynamic flavor release from oil/water emulsions containing different TAG phases was studied using a computerized apparatus and thermodesorption GC. A significant influence of lipid molarity on liquid/liquid partitioning and release of some flavor compounds was found. The release of the least hydrophobic compounds was not affected by any type of lipid. Hydrophobic compounds showed a positive correlation between their release and decreasing molarity of the lipid phase, that is, with increasing number of lipid molecules; only the most hydrophobic compounds did not show such a correlation. A strong linear correlation between low‐melting TAG/water partition coefficients and lipid phase molarity was validated by volatile partition data of C 6 , C 11 , and C 16 alkane/water systems. Lipid phase transition from the liquid to solid state did not affect flavor partitioning and release. Neither experimental nor theoretical octanol/water partition coefficients agreed with experimental TAG/water and alkane/water partition coefficients.