Marin M, Baek I, Taylor A J
Division of Food Sciences, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, United Kingdom.
J Agric Food Chem. 1999 Nov;47(11):4750-5. doi: 10.1021/jf990470g.
Static equilibrium was established between the gas phase (headspace) and an unstirred aqueous phase in a sealed vessel. The headspace was then diluted with air to mimic the situation when a container of food is opened and the volatiles are diluted by the surrounding air. Because this first volatile signal can influence overall flavor perception, the parameters controlling volatile release under these conditions are of interest. A mechanistic model was developed and validated experimentally. Release of compounds depended on the air-water partition coefficient (K(aw)) and the mass transport in both phases. For compounds with K(aw) values <10(-)(3), K(aw) was the factor determining release rate. When K(aw) was >10(-)(3), mass transport in the gas phase became significant and the Reynolds number played a role. Because release from packaged foods occurs at low Reynolds numbers, whereas most experiments are conducted at medium to high Reynolds numbers, the experimentally defined profile may not reflect the real situation.
在密封容器中，气相（顶空）与未搅拌的水相之间建立了静态平衡。然后用空气稀释顶空，以模拟打开食品容器且挥发物被周围空气稀释时的情况。由于这第一个挥发性信号会影响整体风味感知，因此在这些条件下控制挥发性物质释放的参数备受关注。开发了一个机理模型并通过实验进行了验证。化合物的释放取决于气 - 水分配系数（K(aw)）以及两相中的传质过程。对于K(aw)值<10^(-3)的化合物，K(aw)是决定释放速率的因素。当K(aw)>10^(-3)时，气相中的传质变得显著，雷诺数起作用。由于包装食品中的释放发生在低雷诺数下，而大多数实验是在中到高雷诺数下进行的，所以实验确定的曲线可能无法反映实际情况。
