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首页> 外文期刊>Journal of Agricultural and Food Chemistry >EFFECT OF INTERFACE IN MODEL FOOD EMULSIONS ON THE VOLATILITY OF AROMA COMPOUNDS
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EFFECT OF INTERFACE IN MODEL FOOD EMULSIONS ON THE VOLATILITY OF AROMA COMPOUNDS

机译：食物乳状液界面对芳香族化合物挥发性的影响

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摘要

Volatility of two aroma compounds-ethyl butanoate and ethyl hexanoate-was investigated in monophasic and biphasic systems. Monophasic systems were either water, an aqueous solution of sodium caseinate or sucrose stearate, or triolein. Biphasic systems, emulsified or not, consisted of triolein and one of those aqueous phases. Volatility measurements were carried out by headspace analysis and exponential dilution. In homogeneous systems, aroma retention was affected by the nature of the nonvolatile compounds: it was nearly 100% in triolein for both ethyl butanoate and ethyl hexanoate; in 5 g/L aqueous solution of sodium caseinate or sucrose stearate, retention values were 20% and 35% for ethyl butanoate and ethyl hexanoate, respectively. In biphasic systems, the vapor-liquid partition coefficient of ethyl hexanoate was not changed whether or not the system was emulsified and regardless of the nature of the surface active compound, i.e., sodium caseinate or sucrose stearate.
机译：在单相和双相系统中研究了两种芳香化合物丁酸乙酯和己酸乙酯的挥发性。单相体系是水，酪蛋白酸钠或蔗糖硬脂酸酯的水溶液或三油精。乳化或未乳化的双相体系均由三油精和其中一种水相组成。通过顶空分析和指数稀释进行挥发性测量。在均相系统中，香气保留受非挥发性化合物性质的影响：丁酸乙酯和己酸乙酯在三油精中的保留率接近100％;在酪蛋白酸钠或蔗糖硬脂酸钠的5 g / L水溶液中，丁酸乙酯和己酸乙酯的保留值分别为20％和35％。在双相体系中，无论体系是否被乳化，以及表面活性化合物即酪蛋白酸钠或蔗糖硬脂酸酯的性质如何，己酸乙酯的气液分配系数都不会改变。

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