Influence of thermodynamic and kinetic factors on the retention and release of aroma compounds in liquid food systems - A review

• Autorzy: Bortnowska G.
• Języki publikacji: EN

Abstrakty

EN

This paper briefly presents the main results of theoretical and empirical studies, found in available literature, that can be helpful for understanding physical and chemical stability of the aroma compounds in liquid food systems. As the main parameters, which affect retention and release rate of odorants, are reported thermodynamic and kinetic factors in relation to equilibrium partition coefficient between gas and liquid phases and mass transfer coefficient in gas and liquid phases. Moreover, the review introduces interactions between volatiles and basic food components i.e. lipids, proteins and carbohydrates as well as the influence of environmental factors such as: ionic strength, pH and temperature, on the volatility and release of odorants.

Słowa kluczowe

EN

thermodynamic factor; kinetic factor; retention; aroma compound; chemical composition; texture; microstructure; release; liquid phase; gas phase; liquid food system; ingredient

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2010
• Tom: 60
• Numer: 4
• Opis fizyczny: p.301-307,ref.

Twórcy

autor

Bortnowska G.

• Department of Food Technology, West Pomeranian University of Technology in Szczecin, Papieza Pawła VI 3, 71-459 Szczecin, Poland

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