Details
| Originalsprache | Englisch |
|---|---|
| Seiten (von - bis) | 117-125 |
| Seitenumfang | 9 |
| Fachzeitschrift | Food chemistry |
| Jahrgang | 84 |
| Ausgabenummer | 1 |
| Publikationsstatus | Veröffentlicht - 20 Juni 2003 |
Abstract
The initial dynamic flavour release from Miglyol/water emulsions was modelled. Modelling was merely based on theoretical physicochemical data of flavour volatiles and process parameters of a headspace apparatus used for model validation. The rate-limiting factor, determining initial flavour release, was the dynamic partitioning from the aqueous phase into the gas phase. This was experimentally confirmed by real time measurements of dynamic flavour release. Improved predictions of the model were obtained when theoretical octanol/water partition coefficients were replaced by measured Miglyol/water partition coefficients.
ASJC Scopus Sachgebiete
- Chemie (insg.)
- Analytische Chemie
- Agrar- und Biowissenschaften (insg.)
- Lebensmittelwissenschaften
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in: Food chemistry, Jahrgang 84, Nr. 1, 20.06.2003, S. 117-125.
Publikation: Beitrag in Fachzeitschrift › Artikel › Forschung › Peer-Review
}
TY - JOUR
T1 - Dynamic flavour release from Miglyol/water emulsions
T2 - Modelling and validation
AU - Rabe, Swen
AU - Krings, Ulrich
AU - Berger, Ralf G.
N1 - Funding information: Financial support from the BMWI via AIF (no. 12761N) and Forschungskreis der Ernährungsindustrie e.V. (Bonn) is gratefully acknowledged. The authors thank Symrise for providing the flavour chemicals, and Kerstin Fisch for technical assistance.
PY - 2003/6/20
Y1 - 2003/6/20
N2 - The initial dynamic flavour release from Miglyol/water emulsions was modelled. Modelling was merely based on theoretical physicochemical data of flavour volatiles and process parameters of a headspace apparatus used for model validation. The rate-limiting factor, determining initial flavour release, was the dynamic partitioning from the aqueous phase into the gas phase. This was experimentally confirmed by real time measurements of dynamic flavour release. Improved predictions of the model were obtained when theoretical octanol/water partition coefficients were replaced by measured Miglyol/water partition coefficients.
AB - The initial dynamic flavour release from Miglyol/water emulsions was modelled. Modelling was merely based on theoretical physicochemical data of flavour volatiles and process parameters of a headspace apparatus used for model validation. The rate-limiting factor, determining initial flavour release, was the dynamic partitioning from the aqueous phase into the gas phase. This was experimentally confirmed by real time measurements of dynamic flavour release. Improved predictions of the model were obtained when theoretical octanol/water partition coefficients were replaced by measured Miglyol/water partition coefficients.
KW - Dynamic flavour release
KW - Emulsion
KW - LogP
KW - Miglyol
KW - Modelling
KW - Mouth
UR - http://www.scopus.com/inward/record.url?scp=0142011031&partnerID=8YFLogxK
U2 - 10.1016/S0308-8146(03)00182-1
DO - 10.1016/S0308-8146(03)00182-1
M3 - Article
AN - SCOPUS:0142011031
VL - 84
SP - 117
EP - 125
JO - Food chemistry
JF - Food chemistry
SN - 0308-8146
IS - 1
ER -