0000000000611034
AUTHOR
P. Landy
Development of a thermodesorption sensor system for the detection of residual solvents in packaging materials
Application specific sensor systems (formerly electronic noses) use static headspace for the volatile generation from condensed phase samples. This extraction method is very simple to implement, but suffers many drawbacks, i.e. in terms of efficiency or sensitivity to partitioning and is very time-consuming. To circumvent these problems, we developed a new method using dynamic extraction of volatiles (stripping). Although this method is known for GC (gas chromatography), the utilization of direct thermal desorption (DTD) in conjunction with gas sensors is quite novel. The unhandy cold trapping step can be avoided by a software integration of the instantaneous volatile concentration over the…
Experimental and estimated saturated vapour pressures of aroma compounds
Abstract The saturated vapour pressure of d-linalool, 2-nonanone, d-limonene and isoamyl acetate were measured using a static method at different temperatures from 223 to 468 K. From the experimental values, Antoine's constants were determined to enable the calculations of the saturated vapour pressures at a given temperature. The saturated vapour pressure of the four aroma compounds at 298 K were respectively 27, 59, 200 and 733 Pa. These results were compared with those obtained using different estimation methods (Antoine–Grain, Watson, Lee–Kesler, Gomez–Thodos, Grain and Mackay). Gomez–Thodos' model was found to be the most accurate method for the estimation of the saturated vapour press…
Thermodynamic and kinetic aspects of the transport of small molecules in dispersed systems
Abstract The knowledge of the behaviour of flavour compounds in complex multiphase systems with regard to their structure is of great importance in flavour perception of foods. The thermodynamic and kinetic behaviour of three selected flavour compounds belonging to a homologous series of esters, e.g. ethyl acetate, ethyl butanoate and ethyl hexanoate, were studied in simple and multiphase systems. The liquid system was composed of water (with or without sodium caseinate) and/or a lipid, Miglyol. First, the properties of the solutes were determined by means of their liquid–liquid partition at equilibrium and their diffusion in aqueous or lipid phases. This first step allowed to reveal the im…