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Partitioning and Absolute Flavor Threshold Interactions of Aliphatic Food Packaging Solvent Homologs in High‐Fat Cookies
Author(s) -
HALEK G. W.,
CHAN A.
Publication year - 1994
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1994.tb06981.x
Subject(s) - homologous series , chemistry , acetone , alcohol , flavor , heptane , solvent , butanone , hexane , carbon chain , octane , acetaldehyde , ethanol , organic chemistry , chromatography , food science
Partition coefficients (Kp) and absolute flavor thresholds were determined in high‐fat containing cookies for 9 alipahatic homologs of increasing polarity: three n‐alkanes (hexane, heptane, octane), three ketones (acetone, 2‐butanone, 2‐pentanone) and three alcohols (ethanol, n‐propanol, n‐butanol). Kp increased with carbon chain length in each homologous series. Absolute thresholds of the alkanes increased with carbon chain length but decreased in the ketone and alcohol homologs. Mixtures of homologs at subthreshold and threshold concentrations gave additive interactions while a heterogeneous mixture behaved independently. Calculation of residual concentrations in a cookie package that could produce off‐flavor gave different values for mixtures vs. individual solvents.