High correlation between octanol-air partition coefficient and aroma release rate from O/W emulsions under non-equilibrium. (February 2019)

• Record Type: Journal Article
• Authors: Tamaru, Shunji; Ono, Ayaka; Igura, Noriyuki; Shimoda, Mitsuya
• Is Part Of: Food research international. Volume 116(2019)
• Page Start: 883
• Page End: 887
• Publication Date: 2019-02
• Subjects: Aroma -- Emulsion -- Partition coefficient -- Release rate; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2018.09.024
• Languages: English
• ISSNs: 0963-9969

Abstract

Abstract: Aroma release kinetics determines the palatability of food consumed by humans. Therefore, to estimate release behaviors of aroma compounds is important. We investigated the relationship between the rates of the release of aroma compounds from food matrices and octanol-water, octanol-air, and water-air partition coefficients. The aroma compounds used were limonene, ethyl hexanoate, 2-methylpyrazine, nonanal, benzaldehyde, ethyl benzoate, α-terpineol, geraniol, benzyl alcohol, and octanoic acid. The rates of their release from oil-in-water (O/W) emulsions were measured under non-equilibrium conditions using a purge-and-trap dynamic headspace extraction system. The results indicated that the octanol-air partition coefficients correlated better with the logarithms of the aroma compound release rates than either the octanol-water or the water-air partition coefficients. Furthermore, this correlation was independent of the oil volume ratios in the O/W emulsions. Our findings therefore suggest that octanol-air partition coefficients can be used to predict the release rates of aroma compounds from O/W emulsions. Graphical abstract: Unlabelled Image Highlights: Aroma release rates from oil-water emulsions were measured in non-equilibrium. Oil-air partition coefficients correlated with the release rate from emulsions. Oil-air partition coefficients alone can predict aroma release rates for emulsions.