Partitioning behavior of Alkan-1-ols between milkfat and aqueous phases as influenced by temperature.
Partitioning of volatile compounds between lipid and aqueous phases may influence flavor perception and availability to participate in flavor-generating reactions. The objective of this research was to characterize the partitioning of short-chain alkan-1-ols between milkfat and aqueous phases, as influenced by temperature, as compared to an octan-1-ol/water biphasic system (Log P). Temperature has a positive, but nonlinear, influence on Log P values for alkan-1-ols. There is an approximately 1 log decrease in Log P values of milkfat/water as compared to octan-1-ol/water systems; similar trends were observed across chain length. Temperature has a greater effect on alkan-1-ol partitioning in milkfat/water systems than octan-1-ol/water. The latter observation is primarily attributed to the solidification of milkfat at temperatures below 40 degrees C and the resulting reduction in liquid lipid solvent volume.
Berg
Dan P
DP
Department of Food Science, University of Wisconsin-Madison, 1605 Linden Drive, Madison, Wisconsin 53706, USA.
Rankin
Scott A
SA
D000438:Alcohols / Q000032:analysis / Q000737:chemistry*; D000818:Animals; D000431:Ethanol / Q000032:analysis; D019850:Heptanol / Q000032:analysis; D008055:Lipids / Q000737:chemistry*; D008892:Milk / Q000737:chemistry*; D013649:Taste; D013696:Temperature; D014835:Volatilization; D014867:Water / Q000737:chemistry*
D000438:Alcohols; D008055:Lipids; D014867:Water; D000431:Ethanol; D019850:Heptanol