Journalartikel

Autorenliste: Rabe, S; Krings, U; Zorn, H; Berger, RG

Jahr der Veröffentlichung: 2003

Seiten: 1075-1084

Zeitschrift: Lipids

Bandnummer: 38

Heftnummer: 10

ISSN: 0024-4201

DOI Link: https://doi.org/10.1007/s11745-006-1163-0

Verlag: Wiley

Abstract: 
Initial dynamic flavor release from oil/water emulsions containing different TAG phases was studied using a computerized apparatus and thermodesorption GC. A significant influence of lipid molarity on liquid/liquid partitioning and release of some flavor compounds was found. The release of the least hydrophobic compounds was not affected by any type of lipid. Hydrophobic compounds showed a positive correlation between their release and decreasing molarity of the lipid phase, that is, with increasing number of lipid molecules; only the most hydrophobic compounds did not show such a correlation. A strong linear correlation between low-melting TAG/water partition coefficients and lipid phase molarity was validated by volatile partition data of C-6, C-11, and C-16 alkane/water systems. Lipid phase transition from the liquid to solid state did not affect flavor partitioning and release. Neither experimental nor theoretical octanol/water partition coefficients agreed with experimental TAG/water and alkane/water partition coefficients.

Harvard-Zitierstil: Rabe, S., Krings, U., Zorn, H. and Berger, R. (2003) Lipid molarity affects liquid/liquid aroma partitioning and its dynamic release from oil/water emulsions, Lipids, 38(10), pp. 1075-1084. https://doi.org/10.1007/s11745-006-1163-0

APA-Zitierstil: Rabe, S., Krings, U., Zorn, H., & Berger, R. (2003). Lipid molarity affects liquid/liquid aroma partitioning and its dynamic release from oil/water emulsions. Lipids. 38(10), 1075-1084. https://doi.org/10.1007/s11745-006-1163-0