Measurement of transport phenomena of volatile compounds: A review

• Published in: Food research international Vol. 41; no. 4; pp. 349 - 362
• Main Authors: Cayot, N., Dury-Brun, C., Karbowiak, T., Savary, G., Voilley, A.
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 2008; Elsevier
• Subjects: Analytical chemistry; Aroma release; Biological and medical sciences; Chemical Sciences; Diffusion; diffusivity; flavor compounds; flavorings; Food industries; foods; Fundamental and applied biological sciences. Psychology; General aspects; Handling, storage, packaging, transport; literature reviews; Mass transfer; mathematical models; Methods; odor compounds; Polymers; Transport phenomena; volatile compounds; Aroma release; Transport phenomena; Diffusion; Mass transfer; Methods; Volatile compound; Measurement; Review; Aroma; Method; Transport; Release
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/j.foodres.2008.02.002

Measurement of the transport phenomena of volatile compounds is a central preoccupation in food flavour and is the subject of the present paper. After a theoretical reminder concerning transport phenomena, the methods used for the measurement of diffusion and mass transfer of volatile compounds are described with their principles, main advantages and drawbacks. These methods are illustrated by some results obtained for flavoured model food products. Several methods characterized by the type of diffusion coefficient measured, the method basis, the scale at which diffusion is measured and the means used to detect the diffusing molecule, are available to determine diffusion coefficients. To study the impact of the different factors influencing aroma release, kinetic parameters extracted from release curves obtained by sampling and analysis of the gas phase can be measured and compared. The coherence between experimental conditions and mathematical models used to estimate the parameters is of major importance.