title: Ethyl hexanoate transfer modeling in carrageenan matrices for determination of diffusion and partition properties.
abstract: Aroma compound properties in food matrices, such as volatility and diffusivity, have to be determined to understand the effect of composition and structure on aroma release and perception. This work illustrates the use of mass transfer modeling to identify diffusion and partition properties of ethyl hexanoate in water and in carrageenan matrices with various degrees of structure. The comparison of results obtained with a diffusive model to those obtained with a convective model highlights the importance of considering the appropriate transfer mechanism. Modeling of the preliminary experimental steps ensures correct estimation of the conditions for the main aroma release step. The obtained values of partition and diffusion coefficients are in agreement with those found in the literature (either experimentally determined or predicted by theoretical equations) and demonstrate that the structure level of carrageenan matrices has little influence on diffusion properties of ethyl hexanoate (less than 20%).
authors.affiliation: UMR 782 Génie et Microbiologie des Procédés Alimentaires, AgroParisTech, INRA, BP01, 1 Avenue Lucien Brétignières, F-78850 Thiverval-Grignon, France.
authors.forename: Alexandre
authors.initials: A
authors.lastname: Juteau-Vigier
authors.forename: Samuel
authors.initials: S
authors.lastname: Atlan
authors.forename: Isabelle
authors.initials: I
authors.lastname: Deleris
authors.forename: Elisabeth
authors.initials: E
authors.lastname: Guichard
authors.forename: Isabelle
authors.initials: I
authors.lastname: Souchon
authors.forename: Ioan Cristian
authors.initials: IC
authors.lastname: Trelea
mesh_terms: D002208:Caproates / Q000737:chemistry*; D002351:Carrageenan / Q000737:chemistry*; D055598:Chemical Phenomena; D002627:Chemistry, Physical; D004058:Diffusion; D007700:Kinetics; D009812:Odorants / Q000032:analysis; D044367:Phase Transition; D013816:Thermodynamics; D014835:Volatilization
chemical_list: D002208:Caproates; D002351:Carrageenan; C079237:ethyl hexanoate