Use of inverse gas chromatography to determine thermodynamic parameters of aroma–starch interactions

Interactions between aroma compounds (d-limonene, ethyl hexanoate, octanal and 1-hexanol) and high amylose cornstarch were studied using inverse gas chromatography. Free energies of adsorption (ΔGa) and enthalpies of adsorption (ΔHa) of aroma compounds on starch were measured in the temperature range of 33–40 °C. The results showed existence of interactions between aroma compounds and starch, involving hydrogen bounds and dipole–dipole interactions. Sorption isotherms and Henry’s law solubility coefficients (S) were determined at 40 °C. Three different shapes of isotherms were obtained according to the BET classification: type III for d-limonene, type II for ethyl hexanoate and linear for octanal and 1-hexanol.