Translational Diffusion Coefficients of Volatile Compounds in Various Aqueous Solutions at Low and Subzero Temperatures

• Published in: Journal of agricultural and food chemistry Vol. 53; no. 17; pp. 6771 - 6776
• Main Authors: Covarrubias-Cervantes, Marco, Champion, Dominique, Debeaufort, Frédéric, Voilley, Andrée
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 24.08.2005
• Subjects: aqueous solutions; Biological and medical sciences; Chemical Phenomena; Chemistry, Physical; Cold Temperature; Diffusion; diffusivity; Engineering Sciences; flavor compounds; Food industries; Freezing; frozen foods; Fundamental and applied biological sciences. Psychology; ice; Ice - analysis; maltodextrins; model food systems; Odorants - analysis; Polysaccharides - chemistry; Solutions - chemistry; sucrose; Sucrose - chemistry; temperature; viscosity; volatile organic compounds; Volatilization; water; Water - chemistry; Volatile compound; Temperature; Translational diffusion; Interaction; volatile compounds; Ice; Aqueous solution; Interactions; Diffusion coefficient; Diffusion; Low temperature; temperature; ice; Volatile compounds
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf050454l

Translational diffusion coefficients (D 12) of volatile compounds were measured in model media with the profile concentration method. The influence of sample temperature (from 25 to −10 °C) was studied on translational diffusion in sucrose or maltodextrin solutions at various concentrations. Results show that diffusivity of volatile compounds in sucrose solutions is controlled by temperature, molecule size, and the viscosity of the liquid phase as expected with the Stokes−Einstein equation; moreover, physicochemical interactions between volatile compounds and the medium are determinant for diffusion estimation. At negative temperature, the winding path induced by an ice crystal content of >70% lowered volatile compound diffusion. On the contrary, no influence on translational diffusion coefficients was observed for lower ice content. Keywords: Translational diffusion; volatile compounds; temperature; ice; interactions