Temperature effect on solubility of aroma compounds in various aqueous solutions
| Autor: | Dominique Champion, Marco Covarrubias-Cervantes, Sébastien Bongard, Andrée Voilley |
|---|---|
| Přispěvatelé: | Laboratoire de génie des procédés alimentaires et biotechnologiques, Ecole Nationale Supérieure de Biologie Appliquée à la Nutrition et à l'Alimentation de Dijon (ENSBANA), Laboratoire Ingénierie Moléculaire et Sensorielle de l'Aliment |
| Jazyk: | angličtina |
| Rok vydání: | 2005 |
| Předmět: |
aqueous solutions
Water structure Alcohol Polysaccharide 01 natural sciences Aldehyde chemistry.chemical_compound 0404 agricultural biotechnology [SDV.IDA]Life Sciences [q-bio]/Food engineering Organic chemistry Low temperature [SDV.BBM]Life Sciences [q-bio]/Biochemistry Molecular Biology Solubility Aroma chemistry.chemical_classification Aqueous solution biology 010405 organic chemistry food and beverages 04 agricultural and veterinary sciences biology.organism_classification 040401 food science Substrate concentration Molar solubility 0104 chemical sciences chemistry Aroma compounds Food Science |
| Zdroj: | LWT-Food Science and Technology LWT-Food Science and Technology, Elsevier, 2005, 38 (4), pp.371-378. ⟨10.1016/j.lwt.2004.06.015⟩ |
| ISSN: | 0023-6438 1096-1127 |
| Popis: | International audience; Solubility of nine aroma compounds (methyl ketones, ethyl esters, aldehyde and alcohol) in various aqueous solutions was measured by the mutual solubility method from -10 to +10degreesC. Influence of both, the nature (carbohydrates and polyols) and the substrate concentration (from 0 to 57.5g/100g) on aroma solubility in aqueous solutions was studied. Aroma solubility in water decreased when aroma hydrophobicity increased. Aroma solubility in various aqueous solutions decreased when substrate concentration increased; their solubility was higher in polyols solutions than in polysaccharides ones. Temperature effect on aroma solubility showed a noncontinuous evolution for solutions without ice: from +25 to +4degreesC, solubility decreased, then from +4 to -5degreesC, solubility increased. Finally, from -5 to -10degreesC solubility decreased once again. The same behavior was observed for all studied media. Comparison with other characteristics (such as density and water structure) of the aqueous solutions was done in order to better understand this temperature effect on aroma solubility. |
| Databáze: | OpenAIRE |
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