Initial dynamic flavour release from sodium chloride solutions

Publikation: Beitrag in Fachzeitschrift › Artikel › Forschung › Peer-Review

Autoren

  • Swen Rabe
  • Ulrich Krings
  • Ralf Günter Berger

Organisationseinheiten

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Details

OriginalspracheEnglisch
Seiten (von - bis)32-39
Seitenumfang8
FachzeitschriftEuropean Food Research and Technology
Jahrgang218
Ausgabenummer1
PublikationsstatusVeröffentlicht - 11 Okt. 2003

Abstract

Initial dynamic flavour release from solutions of sodium chloride was theoretically modelled. Predictions were validated by experimental data obtained applying a computerised apparatus for real time measurements. Modelling was based on the convective mass transfer theory, combining physicochemical properties of flavours and sodium chloride solutions, and on parameters of the apparatus. Hydration of dissociated ions and concurrent decrease of 'free water' volume, together with solution polarity, were found to be rate limiting for the release process. Predicted and experimental data showed a significant positive correlation between solute concentration and release for each flavour compound used. Nevertheless, reduced volume of 'free water' influenced flavour compounds to a different extent, resulting in changing overall release profiles.

ASJC Scopus Sachgebiete

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Initial dynamic flavour release from sodium chloride solutions. / Rabe, Swen; Krings, Ulrich; Berger, Ralf Günter.
in: European Food Research and Technology, Jahrgang 218, Nr. 1, 11.10.2003, S. 32-39.

Publikation: Beitrag in Fachzeitschrift › Artikel › Forschung › Peer-Review

Rabe S, Krings U, Berger RG. Initial dynamic flavour release from sodium chloride solutions. European Food Research and Technology. 2003 Okt 11;218(1):32-39. doi: 10.1007/s00217-003-0798-9
Rabe, Swen ; Krings, Ulrich ; Berger, Ralf Günter. / Initial dynamic flavour release from sodium chloride solutions. in: European Food Research and Technology. 2003 ; Jahrgang 218, Nr. 1. S. 32-39.
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