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J Agric Food Chem. 2000 Apr;48(4):1278-84.

Modeling flavor release from aqueous sucrose solutions, using mass transfer and partition coefficients.

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  • 1Department of Food Technology and Nutritional Sciences, Division of Food Science, Food Chemistry Group, Wageningen University and Research Centre, Bomenweg 2, 6703 HD Wageningen, The Netherlands.


The penetration theory of interfacial mass transfer was used to model flavor release from aqueous solutions containing different concentrations of sucrose. The mass transfer coefficient and the gas/solution partition coefficient are the main factors of the model influencing the release in time. Parameters governing the isolation by a purge and trap method at mouth conditions (volume, temperature, and artificial saliva) were used in the model description of the flavor release. Viscosities of the different sucrose solutions (0-60 w/v %) at 37 degrees C were estimated, and their influence on the mass transfer coefficients was determined. The gas/solution partition coefficients for ethyl acetate, methyl butanoate, ethyl butanoate, hexanal, and octanal were measured for the different sucrose concentrations at 37 degrees C. At lower sucrose concentrations the partition coefficient primarily controls flavor release during a purge time of 10 min, whereas at higher sucrose concentrations the influence of the mass transfer coefficient is more important.

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