title: Behavior of flavor compounds in model food systems: a thermodynamic study.
abstract: Physicochemical parameters, such as hydrophobicity, water solubility, and volatility, of four flavor compounds (ethyl acetate, ethyl butyrate, ethyl hexanoate, and 2-pentanone) were determined. The amount of flavor compounds released from different model matrices (mineral water, purified triolein, an oil-in-water emulsion, a carbohydrate matrix, and a complex matrix containing lipids and carbohydrates) into the gaseous phase was determined at thermodynamic equilibrium, at 37 degrees C, by static headspace gas chromatography. The degree of interaction between the flavor compounds and the matrix components was shown by measuring the percentage retention using the water matrix as the reference. The partition of flavor compounds was principally dependent on their hydrophobicity. Physicochemical interactions that occurred in the different media led to different degrees of flavor retention. An impact of fat on flavor retention was demonstrated when a water matrix and an oil-in-water matrix or carbohydrate and complex matrices were compared. A carbohydrate impact on flavor compound retention was also detected, which was evident even in the presence of lipids.
authors.affiliation: ENSBANA-Laboratoire GPAB, Université de Bourgogne, 1 Esplanade Erasme, F21000 Dijon, France.
authors.forename: Ellen
authors.initials: E
authors.lastname: Philippe
authors.forename: Anne-Marie
authors.initials: AM
authors.lastname: Seuvre
authors.forename: Bernard
authors.initials: B
authors.lastname: Colas
authors.forename: Virginie
authors.initials: V
authors.lastname: Langendorff
authors.forename: Christine
authors.initials: C
authors.lastname: Schippa
authors.forename: Andrée
authors.initials: A
authors.lastname: Voilley
mesh_terms: D000085:Acetates / Q000737:chemistry*; D002087:Butyrates / Q000737:chemistry*; D002208:Caproates / Q000737:chemistry*; D002241:Carbohydrates / Q000494:pharmacology; D002849:Chromatography, Gas; D005504:Food Analysis; D009812:Odorants / Q000032:analysis; D010422:Pentanones / Q000737:chemistry*; D012212:Rheology; D012995:Solubility; D013649:Taste; D013816:Thermodynamics; D014783:Viscosity; D014835:Volatilization
chemical_list: D000085:Acetates; D002087:Butyrates; D002208:Caproates; D002241:Carbohydrates; D010422:Pentanones; C007650:ethyl acetate; C079237:ethyl hexanoate; C076402:2-pentanone; C045572:ethyl butyrate