Laboratory of Food Process Engineering, Division of Food Science and Technology, Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University, 744 Motooka, Nishi-ku, Fukuoka 819-0395, Japan.
Laboratory of Food Process Engineering, Division of Food Science and Technology, Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University, 744 Motooka, Nishi-ku, Fukuoka 819-0395, Japan.
Food Res Int. 2019 Feb;116:883-887. doi: 10.1016/j.foodres.2018.09.024. Epub 2018 Sep 10.
Aroma release kinetics determines the palatability of food consumed by humans. Therefore, to estimate release behaviors of aroma compounds is important. We investigated the relationship between the rates of the release of aroma compounds from food matrices and octanol-water, octanol-air, and water-air partition coefficients. The aroma compounds used were limonene, ethyl hexanoate, 2-methylpyrazine, nonanal, benzaldehyde, ethyl benzoate, α-terpineol, geraniol, benzyl alcohol, and octanoic acid. The rates of their release from oil-in-water (O/W) emulsions were measured under non-equilibrium conditions using a purge-and-trap dynamic headspace extraction system. The results indicated that the octanol-air partition coefficients correlated better with the logarithms of the aroma compound release rates than either the octanol-water or the water-air partition coefficients. Furthermore, this correlation was independent of the oil volume ratios in the O/W emulsions. Our findings therefore suggest that octanol-air partition coefficients can be used to predict the release rates of aroma compounds from O/W emulsions.
香气释放动力学决定了人类食用食物的可口性。因此，估计香气化合物的释放行为很重要。我们研究了食品基质中香气化合物从食品基质中释放的速率与辛醇-水、辛醇-空气和水-空气分配系数之间的关系。所用的香气化合物为柠檬烯、己酸乙酯、2-甲基吡嗪、壬醛、苯甲醛、苯甲酸乙酯、α-松油醇、香叶醇、苯甲醇和辛酸。使用吹扫捕集动态顶空萃取系统在非平衡条件下测量它们从油包水（O/W）乳液中的释放速率。结果表明，辛醇-空气分配系数与香气化合物释放速率的对数的相关性优于辛醇-水或水-空气分配系数。此外，这种相关性与 O/W 乳液中的油体积比无关。因此，我们的研究结果表明，辛醇-空气分配系数可用于预测 O/W 乳液中香气化合物的释放速率。
