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Aroma Volatility from Aqueous Sucrose Solutions at Low and Subzero Temperatures

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.
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Submitted on : Wednesday, October 2, 2019 - 9:50:22 AM
Last modification on : Friday, April 30, 2021 - 4:34:05 PM

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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, 2004, 52 (23), pp.7064-7069. ⟨10.1021/jf040171d⟩. ⟨hal-02303204⟩



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