Details
| Original language | English |
|---|---|
| Pages (from-to) | 5058-5066 |
| Number of pages | 9 |
| Journal | Journal of Agricultural and Food Chemistry |
| Volume | 51 |
| Issue number | 17 |
| Publication status | Published - 10 Jul 2003 |
Abstract
The initial dynamic flavor release from sucrose solutions was modeled. Modeling was based on the theoretical hydration behavior of sucrose, theoretical physicochemical data of flavor volatiles, and process parameters of a headspace apparatus used for model validation. The rate-limiting factor determining the initial flavor release was the hydration of sucrose, which in turn depends on the molarity of sucrose in the solution and, therefore, on the actual amount of nonbound water. Improved solubility of the more hydrophilic compounds due to their orientation toward the hydration shells of the sugar molecules was considered. The viscosity of nonassociated water forming the microregion for mass transfer of volatiles was considered instead of the bulk solution viscosity. Experimental validation of the model by real-time measurements of dynamic flavor release using foodlike flavor concentrations confirmed the above theory. Increasing sucrose concentrations resulted predominantly in increased flavor release, and bulk solution viscosity showed no effect.
Keywords
- Adsorption, Dynamic flavor release, Hydration, Modeling, Mouth, Sterical hindrance, Sucrose
ASJC Scopus subject areas
- Chemistry(all)
- General Chemistry
- Agricultural and Biological Sciences(all)
- General Agricultural and Biological Sciences
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In: Journal of Agricultural and Food Chemistry, Vol. 51, No. 17, 10.07.2003, p. 5058-5066.
Research output: Contribution to journal › Article › Research › peer review
}
TY - JOUR
T1 - Dynamic flavor release from sucrose solutions
AU - Rabe, Swen
AU - Krings, Ulrich
AU - Berger, Ralf G.
PY - 2003/7/10
Y1 - 2003/7/10
N2 - The initial dynamic flavor release from sucrose solutions was modeled. Modeling was based on the theoretical hydration behavior of sucrose, theoretical physicochemical data of flavor volatiles, and process parameters of a headspace apparatus used for model validation. The rate-limiting factor determining the initial flavor release was the hydration of sucrose, which in turn depends on the molarity of sucrose in the solution and, therefore, on the actual amount of nonbound water. Improved solubility of the more hydrophilic compounds due to their orientation toward the hydration shells of the sugar molecules was considered. The viscosity of nonassociated water forming the microregion for mass transfer of volatiles was considered instead of the bulk solution viscosity. Experimental validation of the model by real-time measurements of dynamic flavor release using foodlike flavor concentrations confirmed the above theory. Increasing sucrose concentrations resulted predominantly in increased flavor release, and bulk solution viscosity showed no effect.
AB - The initial dynamic flavor release from sucrose solutions was modeled. Modeling was based on the theoretical hydration behavior of sucrose, theoretical physicochemical data of flavor volatiles, and process parameters of a headspace apparatus used for model validation. The rate-limiting factor determining the initial flavor release was the hydration of sucrose, which in turn depends on the molarity of sucrose in the solution and, therefore, on the actual amount of nonbound water. Improved solubility of the more hydrophilic compounds due to their orientation toward the hydration shells of the sugar molecules was considered. The viscosity of nonassociated water forming the microregion for mass transfer of volatiles was considered instead of the bulk solution viscosity. Experimental validation of the model by real-time measurements of dynamic flavor release using foodlike flavor concentrations confirmed the above theory. Increasing sucrose concentrations resulted predominantly in increased flavor release, and bulk solution viscosity showed no effect.
KW - Adsorption
KW - Dynamic flavor release
KW - Hydration
KW - Modeling
KW - Mouth
KW - Sterical hindrance
KW - Sucrose
UR - http://www.scopus.com/inward/record.url?scp=0043062782&partnerID=8YFLogxK
U2 - 10.1021/jf0302411
DO - 10.1021/jf0302411
M3 - Article
C2 - 12903970
AN - SCOPUS:0043062782
VL - 51
SP - 5058
EP - 5066
JO - Journal of Agricultural and Food Chemistry
JF - Journal of Agricultural and Food Chemistry
SN - 0021-8561
IS - 17
ER -