Loading [MathJax]/extensions/tex2jax.js

Lipid Molarity Affects Liquid/Liquid Aroma Partitioning and Its Dynamic Release from Oil/Water Emulsions

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

Autorschaft

  • Swen Rabe
  • Ulrich Krings
  • Holger Zorn
  • Ralf G. Berger

Organisationseinheiten

Plum Print visual indicator of research metrics
  • Citations
    • Citation Indexes: 11
  • Captures
    • Readers: 15
see details

Details

OriginalspracheEnglisch
Seiten (von - bis)1075-1084
Seitenumfang10
FachzeitschriftLIPIDS
Jahrgang38
Ausgabenummer10
PublikationsstatusVeröffentlicht - 1 Okt. 2003

Abstract

Initial dynamic flavor release from oil/water emulsions containing different TAG phases was studied using a computerized apparatus and thermodesorption GC. A significant influence of lipid molarity on liquid/liquid partitioning and release of some flavor compounds was found. The release of the least hydrophobic compounds was not affected by any type of lipid. Hydrophobic compounds showed a positive correlation between their release and decreasing molarity of the lipid phase, that is, with increasing number of lipid molecules; only the most hydrophobic compounds did not show such a correlation. A strong linear correlation between low-melting TAG/water partition coefficients and lipid phase molarity was validated by volatile partition data of C6, C11, and C16 alkane/water systems. Lipid phase transition from the liquid to solid state did not affect flavor partitioning and release. Neither experimental nor theoretical octanol/water partition coefficients agreed with experimental TAG/water and alkane/water partition coefficients.

ASJC Scopus Sachgebiete

Zitieren

Lipid Molarity Affects Liquid/Liquid Aroma Partitioning and Its Dynamic Release from Oil/Water Emulsions. / Rabe, Swen; Krings, Ulrich; Zorn, Holger et al.
in: LIPIDS, Jahrgang 38, Nr. 10, 01.10.2003, S. 1075-1084.

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

Rabe S, Krings U, Zorn H, Berger RG. Lipid Molarity Affects Liquid/Liquid Aroma Partitioning and Its Dynamic Release from Oil/Water Emulsions. LIPIDS. 2003 Okt 1;38(10):1075-1084. doi: 10.1007/s11745-006-1163-0
Rabe, Swen ; Krings, Ulrich ; Zorn, Holger et al. / Lipid Molarity Affects Liquid/Liquid Aroma Partitioning and Its Dynamic Release from Oil/Water Emulsions. in: LIPIDS. 2003 ; Jahrgang 38, Nr. 10. S. 1075-1084.
Download
@article{033f9c5e285f42599ed40e320c310bb2,
title = "Lipid Molarity Affects Liquid/Liquid Aroma Partitioning and Its Dynamic Release from Oil/Water Emulsions",
abstract = "Initial dynamic flavor release from oil/water emulsions containing different TAG phases was studied using a computerized apparatus and thermodesorption GC. A significant influence of lipid molarity on liquid/liquid partitioning and release of some flavor compounds was found. The release of the least hydrophobic compounds was not affected by any type of lipid. Hydrophobic compounds showed a positive correlation between their release and decreasing molarity of the lipid phase, that is, with increasing number of lipid molecules; only the most hydrophobic compounds did not show such a correlation. A strong linear correlation between low-melting TAG/water partition coefficients and lipid phase molarity was validated by volatile partition data of C6, C11, and C16 alkane/water systems. Lipid phase transition from the liquid to solid state did not affect flavor partitioning and release. Neither experimental nor theoretical octanol/water partition coefficients agreed with experimental TAG/water and alkane/water partition coefficients.",
author = "Swen Rabe and Ulrich Krings and Holger Zorn and Berger, {Ralf G.}",
note = "Funding information: Financial support from the Bundesministerium f{\"u}r Wirtschaft (BMWI) via AIF (no. 12761N) and Forschungskreis der Ern{\"a}hrungsindustrie e.V. (Bonn) and Fonds der Chemischen Industrie (Frankfurt) are gratefully acknowledged. The authors also greatly appreciate the provision of technical support by Symrise, Holzminden.",
year = "2003",
month = oct,
day = "1",
doi = "10.1007/s11745-006-1163-0",
language = "English",
volume = "38",
pages = "1075--1084",
journal = "LIPIDS",
issn = "0024-4201",
publisher = "John Wiley & Sons Inc.",
number = "10",

}

Download

TY - JOUR

T1 - Lipid Molarity Affects Liquid/Liquid Aroma Partitioning and Its Dynamic Release from Oil/Water Emulsions

AU - Rabe, Swen

AU - Krings, Ulrich

AU - Zorn, Holger

AU - Berger, Ralf G.

N1 - Funding information: Financial support from the Bundesministerium für Wirtschaft (BMWI) via AIF (no. 12761N) and Forschungskreis der Ernährungsindustrie e.V. (Bonn) and Fonds der Chemischen Industrie (Frankfurt) are gratefully acknowledged. The authors also greatly appreciate the provision of technical support by Symrise, Holzminden.

PY - 2003/10/1

Y1 - 2003/10/1

N2 - Initial dynamic flavor release from oil/water emulsions containing different TAG phases was studied using a computerized apparatus and thermodesorption GC. A significant influence of lipid molarity on liquid/liquid partitioning and release of some flavor compounds was found. The release of the least hydrophobic compounds was not affected by any type of lipid. Hydrophobic compounds showed a positive correlation between their release and decreasing molarity of the lipid phase, that is, with increasing number of lipid molecules; only the most hydrophobic compounds did not show such a correlation. A strong linear correlation between low-melting TAG/water partition coefficients and lipid phase molarity was validated by volatile partition data of C6, C11, and C16 alkane/water systems. Lipid phase transition from the liquid to solid state did not affect flavor partitioning and release. Neither experimental nor theoretical octanol/water partition coefficients agreed with experimental TAG/water and alkane/water partition coefficients.

AB - Initial dynamic flavor release from oil/water emulsions containing different TAG phases was studied using a computerized apparatus and thermodesorption GC. A significant influence of lipid molarity on liquid/liquid partitioning and release of some flavor compounds was found. The release of the least hydrophobic compounds was not affected by any type of lipid. Hydrophobic compounds showed a positive correlation between their release and decreasing molarity of the lipid phase, that is, with increasing number of lipid molecules; only the most hydrophobic compounds did not show such a correlation. A strong linear correlation between low-melting TAG/water partition coefficients and lipid phase molarity was validated by volatile partition data of C6, C11, and C16 alkane/water systems. Lipid phase transition from the liquid to solid state did not affect flavor partitioning and release. Neither experimental nor theoretical octanol/water partition coefficients agreed with experimental TAG/water and alkane/water partition coefficients.

UR - http://www.scopus.com/inward/record.url?scp=0344824601&partnerID=8YFLogxK

U2 - 10.1007/s11745-006-1163-0

DO - 10.1007/s11745-006-1163-0

M3 - Article

C2 - 14669973

AN - SCOPUS:0344824601

VL - 38

SP - 1075

EP - 1084

JO - LIPIDS

JF - LIPIDS

SN - 0024-4201

IS - 10

ER -