Modeling the partition of volatile aroma compounds from a cloud emulsion

被引:37
作者
Carey, ME [1 ]
Asquith, T [1 ]
Linforth, RST [1 ]
Taylor, AJ [1 ]
机构
[1] Univ Nottingham, Div Food Sci, Loughborough LE12 5RD, Leics, England
关键词
lipid; emulsifier; modeling; QSPR;
D O I
10.1021/jf011044+
中图分类号
S [农业科学];
学科分类号
09 ;
摘要
Parameters determining the partitioning behavior of volatile compounds between a cloud emulsion and the gas phase were measured under static equilibrium headspace conditions, using volatiles (e.g., ethyl hexanoate, cymene, and octanol) representing different volatilities and different degrees of hydrophobicity. The significant factors were the molecular characteristics of the volatile and the concentration of the oil phase. The nature of the lipid (C8 and C12 triglycerides), particle size, and emulsifier type (modified starch and gum arabic) did not significantly alter volatile partitioning. An empirical model based on the partition behavior and physicochemical parameters of 67 volatile compounds was produced. This predicted the partition of volatiles (R-2 = 0.83) in cloud emulsions as a function of lipid content. The significant terms (P < 0.05) in the empirical model were Log P, Log solubility, the dipole vector, and the oil fraction.
引用
收藏
页码:1985 / 1990
页数:6
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