Mathematical model of flavor release from liquids containing aroma-binding macromolecules
Mathematical model of flavor release from liquids containing aroma-binding macromolecules
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DOI：
10.1021/jf9607876
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发表时间：
1997-05-01
影响因子：
6.1
通讯作者：
Hills, BP
中科院分区：
文献类型：
--
作者：
Harrison, M;Hills, BP
建立了一个数学模型来描述含有风味结合聚合物的水溶液中的风味释放。一阶化学动力学用于描述香气与聚合物的可逆结合，界面传质渗透理论用于模拟香气在气液界面上的释放。该模型用于预测两种挥发物的平衡分配性质和释放速率，一种是亲水性的（二乙酰基），另一种是疏水性的（庚烷-2- 1），作为结合常数和一阶速率常数的函数。一般来说，释放速率对结合常数的变化比速率常数的变化更敏感。增加风味粘合剂相互作用导致释放速率降低和最终顶空香气浓度降低。然而，结果表明，在大多数情况下，风味释放的限速步骤不是化学结合步骤，而是香气在液气界面上的传输。
A mathematical model has been developed to describe flavor release from aqueous solutions containing flavor-binding polymers. First-order chemical kinetics is used to describe the reversible binding of the aroma and polymer, and the penetration theory of interfacial mass transfer is used to model flavor release across the gas-liquid interface. The model is used to predict the equilibrium partitioning properties and the rates of release of two volatiles, one hydrophilic (diacetyl) and the other hydrophobic (heptan-2-one), as a function of the binding constants and first-order rate constants. In general, the rates of release are shown to be more sensitive to changes in the binding constant than the rate constants. Increasing the flavor-binder interaction leads to decreased release rates and a lower final headspace aroma concentration. Nevertheless, the results suggest that in most situations the rate-limiting step for flavor release is not the chemical binding step but the transport of aroma across the liquid-gas interface.