Title of article :
Saturated vapour pressure of aroma compounds at various temperatures
Author/Authors :
M. Covarrubias-Cervantes، نويسنده , , Marco and Mokbel، نويسنده , , Ilham and Champion، نويسنده , , Dominique and Jose، نويسنده , , Jacques and Voilley، نويسنده , , Andrée، نويسنده ,
Issue Information :
روزنامه با شماره پیاپی سال 2004
Pages :
9
From page :
221
To page :
229
Abstract :
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 γ-hexalactone. The technique used was a static device where vapour pressure was measured at equilibrium. The temperatures of analysis varied from −40 to 25 °C. 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.
Keywords :
Saturated vapour pressure , Aroma compounds , Static device , Negative temperature
Journal title :
Food Chemistry
Serial Year :
2004
Journal title :
Food Chemistry
Record number :
1950880
Link To Document :
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