Temperature effect on solubility of aroma compounds in various aqueous solutions

LWT

Volumn 38, Issue 4, 2005, Pages 371-378

  Covarrubias Cervantes, Marco ^a   Bongard, Sébastien ^a   Champion, Dominique ^a   Voilley, Andrée ^a  

^a UNIVERSITÉ DE BOURGOGNE   (France)

Author keywords

Aqueous solutions; Aroma compounds; Low temperature; Solubility; Water structure

Indexed keywords

ALCOHOLS; ALDEHYDES; CONCENTRATION (PROCESS); DENSITY (SPECIFIC GRAVITY); ESTERS; POLYSACCHARIDES; SOLUBILITY; SOLUTIONS; SUBSTRATES; THERMAL EFFECTS;

AROMA COMPOUNDS; AROMA SOLUBILITY; POLYOLS; SURFACE DENSITY;

AROMATIC COMPOUNDS;

EID: 12344323900     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2004.06.015     Document Type: Article

References (18)

1. G. Blond, D. Simatos, M. Catté, C.G. Dussap, and B. Gros Modeling of the water-sucrose state diagram below 0°C Carbohydrate Research 298 1997 139 145
2. Chaplin, M. (2001). Water structure in http://www.sbu.ac.uk/water
3. Covarrubias-Cervantes, M., Bongard, S., Champion, D., & Voilley, A. (2004). Effects of the nature and concentration of substrates in aqueous solutions on the solubility of aroma compounds. Flavour and Fragrance Journal, in press.
4. C. Druaux, M. Le Thanh, A.M. Seuvre, and A. Voilley Application of headspace analysis to the study of aroma compounds-lipids interactions Journal of the American Oil Chemistry Society 75 1998 127 130
5. J.R. Errington, G.C. Boulougouris, I.G. Economou, A.Z. Panagiotopoulos, and D.N. Thedorou Molecular simulations of phase equilibria for water-methane and water-ethane mixtures Journal of Physical Chemistry B 102 1998 8865 8873
6. M. Espinoza-Diaz Étude de la rétention et de la libération des composés d'arôme dans des milieux modèles en présence ou non de β-lactoglobuline 1999 Thèse de Doctorat Sciences de l'Alimentation Université de Bourgogne Dijon, France
7. Franks, F. (1973). The solvent properties of water. In: F. Franks (Ed.), Water, a comprehensive treatise, vol 2 (pp. 1-48). New York, London: Plenum Press.
8. G. Graziano Comment on the mechanism of hydrophobic solvation depends on solute radius Journal of Physical Chemistry B 105 2001 2079 2081
9. E. Guichard Interactions between flavor compounds and food ingredients and their influence on flavor perception Food Reviews International 18 1 2002 49 70
10. B. Guillot, and Y. Guissanai A computer simulation study of the temperature dependence of the hydrophobic hydration Journal of Chemical Physics 99 1993 8075 8094
11. G. Hummer, S. Garde, A.E. Garcia, M.E. Paulaitis, and L.R. Pratt Hydrophobic effects on a molecular scale Journal of Physical Chemistry B 102 1998 10469 10482
12. IUPAC Solubility Series (1999-2000). In: R.L. Lide (Ed.), Handbook of chemistry and physics (80th ed.), (pp. 91-101). Boca Raton, FL: The Chemical Rubber Company Press LLC.
13. M. Le Thanh, P. Thibeaudeau, M.A. Thibaut, and A. Voilley Interactions between volatile and non-volatile compounds in the presence of water Food Chemistry 43 1992 129 135
14. Solms, J. (1986). Interactions of non-volatile and volatile substances in foods. In: G.C. Birch, & M.G. Lindley (Eds.), Interactions of foods components (pp. 189-210). London: Elsevier Applied Science.
15. J. Solms, F. Osman-Ismail, and M. Beyeler The interaction of volatiles with food components Canadian Institute of Food Science and Technology Journal 6 1 1973 10 16
16. Stephen, H., & Stephen, T. (1963). Solubilities of inorganic and organic compounds. Vol. 1: Binary systems Part 2 (pp. 398-1173). London: Pergamon Press Ltd.
17. N.T. Southall, and K.A. Dill The mechanism of hydrophobic solvation depends on solute radius Journal of Physical Chemistry B 104 2000 1326 1331
18. Voilley, A., Espinosa-Diaz, M. A., Druaux, C., & Landy, P. (1999). Flavor release from emulsions and complex media. In: D. Roberts, A. J. Taylor (Eds.), Flavour release. ACS Symposium Series 763 (vol. 12, pp. 142-152).