Effectiveness of water-air and octanol-air partition coefficients to predict lipophilic flavor release behavior from O/W emulsions
| Autor: | Noriyuki Igura, Mitsuya Shimoda, Shunji Tamaru |
|---|---|
| Rok vydání: | 2018 |
| Předmět: |
0301 basic medicine
Octanol Octanols Nonanal Cyclohexane Monoterpenes Ethyl benzoate Analytical Chemistry 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology Cyclohexenes Organic chemistry Flavor 030109 nutrition & dietetics Chromatography Water food and beverages 04 agricultural and veterinary sciences General Medicine equipment and supplies 040401 food science Partition coefficient chemistry Benzyl alcohol Emulsion Monoterpenes Emulsions Gas chromatography Oils Food Science |
| Zdroj: | Food Chemistry. 239:712-717 |
| ISSN: | 0308-8146 |
| DOI: | 10.1016/j.foodchem.2017.06.127 |
| Popis: | Flavor release from food matrices depends on the partition of volatile flavor compounds between the food matrix and the vapor phase. Thus, we herein investigated the relationship between released flavor concentrations and three different partition coefficients, namely octanol-water, octanol-air, and water-air, which represented the oil, water, and air phases present in emulsions. Limonene, 2-methylpyrazine, nonanal, benzaldehyde, ethyl benzoate, α-terpineol, benzyl alcohol, and octanoic acid were employed. The released concentrations of these flavor compounds from oil-in-water (O/W) emulsions were measured under equilibrium using static headspace gas chromatography. The results indicated that water-air and octanol-air partition coefficients correlated with the logarithms of the released concentrations in the headspace for highly lipophilic flavor compounds. Moreover, the same tendency was observed over various oil volume ratios in the emulsions. Our findings therefore suggest that octanol-air and water-air partition coefficients can be used to predict the released concentration of lipophilic flavor compounds from O/W emulsions. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full Text from ScienceDirect