Aroma Volatility from Aqueous Sucrose Solutions at Low and Subzero Temperatures

Marco Covarrubias-Cervantes 1 Dominique Champion 1 Frédéric Debeaufort 1 Andrée Voilley 1
1 IMSAPS - Ingénierie Moléculaire et Sensorielle de l'Aliment et des Produits de Santé
Abstract : The gas-liquid partition coefficients of ethyl acetate and ethyl hexanoate have been measured in water and aqueous sucrose solutions from 25 to -10 degrees C by dynamic headspace. Experiments were carried out on sucrose solutions at temperatures where no ice formation was possible. Results showed that when sucrose concentration increased, aroma volatility increased except for ethyl hexanoate and in the highest sucrose concentration solution (57.5%). A quasi-linear temperature decrease on aroma volatility was observed in sucrose solutions from 25 to around 4 and 0 degrees C. Then, from 0 to -10 degrees C, aroma volatility did not decrease: ethyl acetate volatility remained constant but that of ethyl hexanoate increased. Enthalpy of vaporization and activity coefficients of the aroma compounds were calculated.
Keywords : Aroma low and subzero temperatures aqueous sucrose solutions partition coefficients
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Journal articles
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Submitted on : Wednesday, October 2, 2019 - 9:50:22 AM
Last modification on : Thursday, October 3, 2019 - 1:00:33 AM

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Marco Covarrubias-Cervantes, Dominique Champion, Frédéric Debeaufort, Andrée Voilley. Aroma Volatility from Aqueous Sucrose Solutions at Low and Subzero Temperatures. Journal of Agricultural and Food Chemistry, American Chemical Society, 2004, 52 (23), pp.7064-7069. ⟨10.1021/jf040171d⟩. ⟨hal-02303204⟩

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