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Food Matrices – Determination of Odorant Partition Coefficients and Application of Models for Their Prediction by Helmut Guth; Manuela Rusu is a Agricultural and Biological Sciences article available to read on EtoBox.

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Foods are complex multi-component systems which are composed of volatile and non-volatile substances. The flavour profile of a food is an important criterion for the selection of our foodstuffs. The main objective of this study was the clarification of the complex relationships of the flavour release as a function of the composition of the food matrix at molecular level. Therefore the influence of matrix effects onto the odorants partition coefficients in oil-water model systems and a custard sample were investigated. The studies included a series of lactones, ester and alcohols (c-and d-octalactone, c-and d-nonalactone, c-and d-decalactone, ethyl hexanoate, 3-methyl-1-butanol and 2phenylethanol). The partition coefficients were determined using static headspace gas chromatography (SH-GC). The results indicated that the custard/air partition coefficients of selected odorants are located between the water/air-and miglyol/air partition coefficients. Furthermore the mass transfer rates of selected odorants were investigated in custard-and milk powder-water samples. The values of the mass transfer rate were found higher in milk powder/water systems than in custard model. Nevertheless t

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Author

Helmut Guth; Manuela Rusu

Publisher

Elsevier Science; Elsevier ; Elsevier BV (ISSN 0308-8146)

Published

2008

Language

EN

Field

Agricultural and Biological Sciences (Life Sciences)