Volatile release from aqueous solutions under dynamic headspace dilution conditions.
Static equilibrium was established between the gas phase (headspace) and an unstirred aqueous phase in a sealed vessel. The headspace was then diluted with air to mimic the situation when a container of food is opened and the volatiles are diluted by the surrounding air. Because this first volatile signal can influence overall flavor perception, the parameters controlling volatile release under these conditions are of interest. A mechanistic model was developed and validated experimentally. Release of compounds depended on the air-water partition coefficient (K(aw)) and the mass transport in both phases. For compounds with K(aw) values <10(-)(3), K(aw) was the factor determining release rate. When K(aw) was >10(-)(3), mass transport in the gas phase became significant and the Reynolds number played a role. Because release from packaged foods occurs at low Reynolds numbers, whereas most experiments are conducted at medium to high Reynolds numbers, the experimentally defined profile may not reflect the real situation.
Marin
M
M
Division of Food Sciences, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, United Kingdom.
Baek
I
I
Taylor
A J
AJ
D005511:Food Handling / Q000379:methods*; D007700:Kinetics; D009812:Odorants; D012996:Solutions; D014835:Volatilization
D012996:Solutions