Abstract
Initial dynamic flavour release from solutions of sodium chloride was theoretically modelled. Predictions were validated by experimental data obtained applying a computerised apparatus for real time measurements. Modelling was based on the convective mass transfer theory, combining physicochemical properties of flavours and sodium chloride solutions, and on parameters of the apparatus. Hydration of dissociated ions and concurrent decrease of 'free water' volume, together with solution polarity, were found to be rate limiting for the release process. Predicted and experimental data showed a significant positive correlation between solute concentration and release for each flavour compound used. Nevertheless, reduced volume of 'free water' influenced flavour compounds to a different extent, resulting in changing overall release profiles.
| Original language | English |
|---|---|
| Pages (from-to) | 32-39 |
| Number of pages | 8 |
| Journal | European Food Research and Technology |
| Volume | 218 |
| Issue number | 1 |
| DOIs | |
| Publication status | Published - 11 Oct 2003 |
Keywords
- Dynamic flavour release
- Electrolytes
- Modelling
- Mouth conditions
- Polarity
- Sodium chloride
ASJC Scopus subject areas
- Biotechnology
- Food Science
- General Chemistry
- Biochemistry
- Industrial and Manufacturing Engineering
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