Ethyl Hexanoate Transfer Modeling in Carrageenan Matrices for Determination of Diffusion and Partition Properties

• Published in: Journal of agricultural and food chemistry Vol. 55; no. 9; pp. 3577 - 3584
• Main Authors: Juteau-Vigier, Alexandre, Atlan, Samuel, Deleris, Isabelle, Guichard, Elisabeth, Souchon, Isabelle, Trelea, Ioan Cristian
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 02.05.2007
• Subjects: Biological and medical sciences; Caproates - chemistry; Carrageenan - chemistry; carrageenan gels; Chemical Phenomena; Chemistry, Physical; convective mass transfer model; Diffusion; diffusive mass transfer model; diffusivity; esters; ethyl hexanoate; Food additives; Food engineering; Food industries; food matrix; Fundamental and applied biological sciences. Psychology; General aspects; Kinetics; Life Sciences; mathematical models; model food systems; odor compounds; Odorants - analysis; partition coefficients; Phase Transition; Thermodynamics; Volatilization; Volatile compound; Partition; Partition coefficient; Food additive; Properties; Modeling; Convection; Mass transfer; Gelling agent; Aroma release; Aroma; Carrageenan; Diffusion coefficient; Diffusion; Release; AROMA RELEASE; MASS TRANSFER; CONVECTION; VOLATILE COMPOUND; PARTITION COEFFICIENT; MODELING; DIFFUSION COEFFICIENT
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf0626415

Aroma compound properties in food matrices, such as volatility and diffusivity, have to be determined to understand the effect of composition and structure on aroma release and perception. This work illustrates the use of mass transfer modeling to identify diffusion and partition properties of ethyl hexanoate in water and in carrageenan matrices with various degrees of structure. The comparison of results obtained with a diffusive model to those obtained with a convective model highlights the importance of considering the appropriate transfer mechanism. Modeling of the preliminary experimental steps ensures correct estimation of the conditions for the main aroma release step. The obtained values of partition and diffusion coefficients are in agreement with those found in the literature (either experimentally determined or predicted by theoretical equations) and demonstrate that the structure level of carrageenan matrices has little influence on diffusion properties of ethyl hexanoate (less than 20%). Keywords: Aroma release; modeling; partition coefficient; mass transfer; convection; diffusion coefficient; volatile compound