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Application of headspace analysis to the study of aroma compounds‐lipids interactions
Author(s) -
Druaux C.,
Le Thanh M.,
Seuvre A. M.,
Voilley A.
Publication year - 1998
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/s11746-998-0022-y
Subject(s) - aroma , chemistry , volatility (finance) , gibbs free energy , partition coefficient , relative volatility , solubility , water activity , solvent , thermodynamics , mass transfer , water vapor , partition (number theory) , organic chemistry , chromatography , water content , distillation , food science , physics , economics , mathematics , combinatorics , geotechnical engineering , financial economics , engineering
Taking into account interactions between aroma compounds and food components is necessary to better manage the flavoring of food products. These interactions occur at a molecular level and reflect changes, at a macroscopic level, in thermodynamic equilibria, such as solubility or volatility. The rate of transfer of an aroma compound from the liquid to the vapor phase can be affected as well. The behavior of aroma compounds in water and lipid solutions was studied in two complementary ways, a thermodynamic and a kinetic approach (head‐space analysis). The transfer rate of volatiles at the liquid‐water interface does not only depend on the hydrophobicity of the aroma compounds. Vapor‐liquid partition and activity coefficients show the presence of solute‐solvent interactions. The Gibbs free energy values indicate their physicochemical nature.