Dynamic release of diacetyl from liquid gelatin in the headspace
Dynamic release of diacetyl from liquid gelatin in the headspace
复制标题
顶部空间液体明胶中丁二酮的动态释放
DOI：
10.1021/jf970994l
复制
发表时间：
1998
影响因子：
6.1
通讯作者：
M. Harrison
中科院分区：
文献类型：
--
作者：
J. Bakker;N. Boudaud;M. Harrison
采用顶空分析法研究了明胶浓度和搅拌速率对双乙酰动态释放的影响。在密封系统中搅拌液体和顶部空间。显示明胶浓度的增加影响初始释放速率，如通过在实验的前几分钟内释放的双乙酰的量所定义的。它还影响了双乙酰在明胶溶液的水溶液浓度和顶空之间的平衡分配，这表明双乙酰和明胶之间的结合。相同组成的溶液的搅拌速率的增加表明双乙酰的释放速率增加，而粘度的增加表明释放速率降低。先前开发的数学模型用于描述从含有风味结合聚合物的水溶液中的风味释放（Harrison，M.;希尔斯，B。P.J.Agric.FoodChem.1997，45，1883 - 1890）用于解释数据。肛门...
The effect of gelatin concentration and stirring rate on the dynamic release of diacetyl was investigated, using headspace analysis for the duration of the experiment. Both liquid and headspace were stirred in a sealed system. An increase in gelatin concentration was shown to affect the initial release rate, as defined by the amount of diacetyl released over the first few minutes of the experiment. It also affected the equilibrium partitioning of the diacetyl between the aqueous concentration of the gelatin solution and the headspace, which indicates binding between diacetyl and gelatin. An increase in stirring rate of the solutions of the same composition showed an increase in the release rate of diacetyl, while an increase in viscosity showed a decrease in the release rate. Mathematical models previously developed to describe flavor release from aqueous solutions containing flavor-binding polymers (Harrison, M.; Hills, B. P. J. Agric. Food Chem. 1997, 45, 1883−1890) were used to interpret the data. Anal...