The influence of agitation on aroma release. (January 2022)

• Record Type: Journal Article
• Authors: Weterings, Martijn; Bodnár, Igor; Boom, Remko M.; Beyrer, Michael
• Is Part Of: Innovative food science & emerging technologies. Volume 75(2022)
• Publication Date: 2022-01
• Subjects: Food process modelling -- Mechanistic modelling -- Aroma release dynamics -- Mass transfer -- Aroma release kinetics; Food -- Biotechnology -- Periodicals; Food industry and trade -- Technological innovations -- Periodicals; Aliments -- Biotechnologie -- Périodiques; Food -- Biotechnology; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.ifset.2021.102610
• Languages: English
• ISSNs: 1466-8564

Abstract

Abstract: We have developed a new methodology for measuring aroma release by coupling together two high performance instruments, a proton-transfer-reaction mass spectrometer and closed-cell pressure-controlled rheometer. In this article we report the aroma release from aqueous solutions as a function of different agitation levels, in connection with the theoretical model of mass transfer across interfaces. Two aspects are described in more detail: (1) the use of model parameters to fit the aroma release curves, and (2) the underlying theoretical model in terms of the separate mass transfer coefficients for the liquid phase and the gas phase, including the dependency of these mass transfer coefficients on agitation. As expected from classical theories, the mass transfer coefficient for the liquid phase was found to correlate with agitation of the liquid phase following a power law relation. The overall aroma release was found to be related to a combination of factors: the thermodynamic equilibrium partition coefficient, as well as the mass transfer coefficient for the liquid phase (at low agitation levels) and the mass transfer coefficient for the gas phase (at high agitation levels). Industrial relevance: The use of modelling based on the dynamics and mechanistic aspects of aroma release enables a better understanding of the aroma release in real life, and therefore a shorter development cycle for new products. Currently, many experimental studies on aroma release underexpose the need for understanding the dynamics and mechanistic aspects of mass transfer. The new methodology with more accurate measurements and more robust fitting is essential for obtaining experimental data that can be fitted with details of mass transfer models. Furthermore, the experimental system and approach can be used directly in an empiric way for the optimization of the aroma impact and profile of new food products.