Temperature effect on solubility of aroma compounds in various aqueous solutions

• Published in: Food science & technology Vol. 38; no. 4; pp. 371 - 378
• Main Authors: Covarrubias-Cervantes, Marco, Bongard, Sébastien, Champion, Dominique, Voilley, Andrée
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 01.06.2005; Elsevier
• Subjects: Aqueous solutions; Aroma compounds; Biochemistry, Molecular Biology; Biological and medical sciences; flavor compounds; Food engineering; Food industries; Fundamental and applied biological sciences. Psychology; Life Sciences; Low temperature; physicochemical properties; Solubility; temperature; thermodynamics; water solubility; Water structure; Water structure; Aqueous solutions; Solubility; Aroma compounds; Low temperature; Water; Temperature effect; Aroma; Aqueous solution; Structure; aqueous solutions
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/j.lwt.2004.06.015

Solubility of nine aroma compounds (methyl ketones, ethyl esters, aldehyde and alcohol) in various aqueous solutions was measured by the mutual solubility method from −10 to +10°C. Influence of both, the nature (carbohydrates and polyols) and the substrate concentration (from 0 to 57.5g/100g) on aroma solubility in aqueous solutions was studied. Aroma solubility in water decreased when aroma hydrophobicity increased. Aroma solubility in various aqueous solutions decreased when substrate concentration increased; their solubility was higher in polyols solutions than in polysaccharides ones. Temperature effect on aroma solubility showed a noncontinuous evolution for solutions without ice: from +25 to +4°C, solubility decreased, then from +4 to −5°C, solubility increased. Finally, from −5 to −10°C solubility decreased once again. The same behavior was observed for all studied media. Comparison with other characteristics (such as density and water structure) of the aqueous solutions was done in order to better understand this temperature effect on aroma solubility.