Thermodynamic study of two different chewing-gum bases by inverse gas chromatography.
This work describes the physico-chemical characterisation of two different chewing gum bases and the interactions with the incorporated flavour molecules using inverse gas chromatography as a specific technique. Ethyl butyrate, limonene, 1-octanol and cis-2-hexenal were injected to calculate the partition coefficients, the activity coefficients and the Henry's constants at infinite dilution and 298 K. The partition coefficients, activity coefficients and Henry's constants showed a difference between the two gum bases, but the excess molar heat of mixing (deltaHm) showed an incompatibility for the flavour compounds in both gum bases. Finally, the determination of the solubility parameter of the gum bases by two methods showed that the two gum bases have similar solubility parameters at 298 K.
Niederer
Brigitte
B
ETHZ Zentrum, Institute of Food Science and Nutrition, 8092 Zurich, Switzerland.
Le
Anh
A
Cantergiani
Ennio
E
D055598:Chemical Phenomena; D002627:Chemistry, Physical; D002638:Chewing Gum / Q000032:analysis*; D002849:Chromatography, Gas / Q000379:methods*; D005421:Flavoring Agents / Q000032:analysis; D005524:Food Technology; D009812:Odorants / Q000032:analysis; D012995:Solubility; D013816:Thermodynamics
D002638:Chewing Gum; D005421:Flavoring Agents