Details
| Original language | English |
|---|---|
| Pages (from-to) | 32-39 |
| Number of pages | 8 |
| Journal | European Food Research and Technology |
| Volume | 218 |
| Issue number | 1 |
| Publication status | Published - 11 Oct 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.
Keywords
- Dynamic flavour release, Electrolytes, Modelling, Mouth conditions, Polarity, Sodium chloride
ASJC Scopus subject areas
- Biochemistry, Genetics and Molecular Biology(all)
- Biotechnology
- Agricultural and Biological Sciences(all)
- Food Science
- Chemistry(all)
- Biochemistry, Genetics and Molecular Biology(all)
- Biochemistry
- Engineering(all)
- Industrial and Manufacturing Engineering
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In: European Food Research and Technology, Vol. 218, No. 1, 11.10.2003, p. 32-39.
Research output: Contribution to journal › Article › Research › peer review
}
TY - JOUR
T1 - Initial dynamic flavour release from sodium chloride solutions
AU - Rabe, Swen
AU - Krings, Ulrich
AU - Berger, Ralf Günter
N1 - Funding information: Financial support from the BMWI via AIF (no. 12761 N) and Forschungskreis der Ernährungsindustrie e.V. (Bonn) is gratefully acknowledged. The authors thank Symrise for providing flavour chemicals, the Fonds der Chemischen Industrie, Frankfurt, for support, and Kerstin Fisch for technical assistance.
PY - 2003/10/11
Y1 - 2003/10/11
N2 - 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.
AB - 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.
KW - Dynamic flavour release
KW - Electrolytes
KW - Modelling
KW - Mouth conditions
KW - Polarity
KW - Sodium chloride
UR - http://www.scopus.com/inward/record.url?scp=0345120189&partnerID=8YFLogxK
U2 - 10.1007/s00217-003-0798-9
DO - 10.1007/s00217-003-0798-9
M3 - Article
AN - SCOPUS:0345120189
VL - 218
SP - 32
EP - 39
JO - European Food Research and Technology
JF - European Food Research and Technology
SN - 1438-2377
IS - 1
ER -