6533b7d8fe1ef96bd126b785
RESEARCH PRODUCT
Temperature effect on solubility of aroma compounds in various aqueous solutions
Dominique ChampionMarco Covarrubias-cervantesSébastien BongardAndrée Voilleysubject
aqueous solutionsWater structureAlcoholPolysaccharide01 natural sciencesAldehydechemistry.chemical_compound0404 agricultural biotechnology[SDV.IDA]Life Sciences [q-bio]/Food engineeringOrganic chemistryLow temperature[SDV.BBM]Life Sciences [q-bio]/Biochemistry Molecular BiologySolubilityAromachemistry.chemical_classificationAqueous solutionbiology010405 organic chemistryfood and beverages04 agricultural and veterinary sciencesbiology.organism_classification040401 food scienceSubstrate concentrationMolar solubility0104 chemical scienceschemistrySolubilityAroma compoundsFood Sciencedescription
International audience; Solubility of nine aroma compounds (methyl ketones, ethyl esters, aldehyde and alcohol) in various aqueous solutions was measured by the mutual solubility method from -10 to +10degreesC. Influence of both, the nature (carbohydrates and polyols) and the substrate concentration (from 0 to 57.5g/100g) on aroma solubility in aqueous solutions was studied. Aroma solubility in water decreased when aroma hydrophobicity increased. Aroma solubility in various aqueous solutions decreased when substrate concentration increased; their solubility was higher in polyols solutions than in polysaccharides ones. Temperature effect on aroma solubility showed a noncontinuous evolution for solutions without ice: from +25 to +4degreesC, solubility decreased, then from +4 to -5degreesC, solubility increased. Finally, from -5 to -10degreesC solubility decreased once again. The same behavior was observed for all studied media. Comparison with other characteristics (such as density and water structure) of the aqueous solutions was done in order to better understand this temperature effect on aroma solubility.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2005-06-01 |