title: Determination of Aroma Compound Partition Coefficients in Aqueous, Polysaccharide, and Dairy Matrices Using the Phase Ratio Variation Method: A Review and Modeling Approach.
abstract: The partition of aroma compounds between a matrix and a gas phase describes an individual compound's specific affinity toward the matrix constituents affecting orthonasal sensory perception. The static headspace phase ratio variation (PRV) method has been increasingly applied by various authors to determine the equilibrium partition coefficient K in aqueous, polysaccharide, and dairy matrices. However, reported partition coefficients are difficult to relate and compare due to different experimental conditions, e.g., aroma compound selection, matrix composition, equilibration temperature. Due to its specific advantages, the PRV method is supposed to find more frequent application in the future, this Review aims to summarize, evaluate, compare, and relate the currently available data on PRV-determined partition coefficients. This process was designed to specify the potentials and the limitations as well as the consistency of the PRV method, and to identify open fields of research in aroma compound partitioning in food-related, especially dairy matrices.
authors.affiliation: Institute of Food Science and Biotechnology, Department of Soft Matter Science and Dairy Technology, University of Hohenheim , Garbenstrasse 21, 70599 Stuttgart, Germany.
authors.forename: Andrej
authors.initials: A
authors.lastname: Heilig
authors.affiliation: Institute of Food Science and Biotechnology, Department of Soft Matter Science and Dairy Technology, University of Hohenheim , Garbenstrasse 21, 70599 Stuttgart, Germany.
authors.forename: Alina
authors.initials: A
authors.lastname: Sonne
authors.affiliation: Department of Chemistry, Technical University of Munich , Lise-Meitner-Strasse 34, 85354 Freising, Germany.
authors.forename: Peter
authors.initials: P
authors.lastname: Schieberle
authors.affiliation: Institute of Food Science and Biotechnology, Department of Soft Matter Science and Dairy Technology, University of Hohenheim , Garbenstrasse 21, 70599 Stuttgart, Germany.
authors.forename: Jörg
authors.initials: J
authors.lastname: Hinrichs
mesh_terms: D003611:Dairy Products / Q000032:analysis*; D004040:Dietary Carbohydrates / Q000032:analysis*; D008954:Models, Biological; D011134:Polysaccharides / Q000737:chemistry*; D014835:Volatilization; D014867:Water / Q000737:chemistry
chemical_list: D004040:Dietary Carbohydrates; D011134:Polysaccharides; D014867:Water
keywords: aroma−matrix interaction; dairy matrix; hydrophobicity; log P; multiple regression