6533b859fe1ef96bd12b8308
RESEARCH PRODUCT
Measurement of transport phenomena of volatile compounds: A review
Cécile Dury-brunNathalie CayotG. SavaryThomas KarbowiakAndrée Voilleysubject
FlavourAnalytical chemistry01 natural sciencesDiffusion0404 agricultural biotechnology[CHIM.ANAL]Chemical Sciences/Analytical chemistryMass transferMethodsCoherence (signal processing)Transport phenomena[CHIM]Chemical SciencesMass transferDiffusion (business)Mathematical modelChemistryScale (chemistry)010401 analytical chemistrySampling (statistics)04 agricultural and veterinary sciences040401 food science0104 chemical sciencesAroma release[CHIM.POLY]Chemical Sciences/PolymersTransport phenomenaBiological systemFood Sciencedescription
International audience; Measurement of the transport phenomena of volatile compounds is a central preoccupation in food flavour and is the subject of the present paper. After a theoretical reminder concerning transport phenomena, the methods used for the measurement of diffusion and mass transfer of volatile compounds are described with their principles, main advantages and drawbacks. These methods are illustrated by some results obtained for flavoured model food products.Several methods characterized by the type of diffusion coefficient measured, the method basis, the scale at which diffusion is measured and the means used to detect the diffusing molecule, are available to determine diffusion coefficients.To study the impact of the different factors influencing aroma release, kinetic parameters extracted from release curves obtained by sampling and analysis of the gas phase can be measured and compared. The coherence between experimental conditions and mathematical models used to estimate the parameters is of major importance.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2008-01-01 |