Saturated vapour pressure of aroma compounds at various temperatures

被引:38
作者
Covarrubias-Cervantes, M
Mokbel, H
Champion, D
Jose, J
Voilley, A
机构
[1] Univ Bourgogne 1, Ecole Natl Super Biol Appl Nutr & Alimentat, Lab Genie Procedes Alimentaires & Biotechnol, F-21000 Dijon, France
[2] Univ Lyon 1, Lab Chim Analyt 1, F-69622 Villeurbanne, France
[3] Univ Bourgogne 1, Ecole Natl Super Biol Appl Nutr & Alimentat, Lab Ingn Mol & Sensorielle Aliment, F-21000 Dijon, France
关键词
saturated vapour pressure; aroma compounds; negative temperature; static device;
D O I
10.1016/j.foodchem.2003.07.004
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
The aim of this study was to determine experimentally the vapour pressures of aroma compounds at various temperatures, especially at negative ones. The aroma compounds were: acetone, 2-butanone, 2-hexanone, 2-octanone, ethyl acetate, ethyl butanoate, ethyl hexanoate, n-hexanal, n-hexanol and gamma-hexalactone. The technique used was a static device where vapour pressure was measured at equilibrium. The temperatures of analysis varied from -40 to 25degreesC. Volatility of a pure compound depends on characteristics such as length of the aliphatic chain, the functional group and temperature. Among an homologous series, volatility increases when the aliphatic chain decreases and when temperature increases. For aroma compounds which have the same number of carbon atoms in their structure, volatility depends not only on either temperature or molecular weight, but also on the functional group of the molecule. At a given temperature volatility of compounds which have the same number of carbon atoms in their structure, decreases as follows: ester > ketone > aldehyde > alcohol > lactone. (C) 2003 Elsevier Ltd. All rights reserved.
引用
收藏
页码:221 / 229
页数:9
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