Evaporation triggered self-assembly in aqueous fragrance–ethanol mixtures and its impact on fragrance performance
Evaporation triggered self-assembly in aqueous fragrance–ethanol mixtures and its impact on fragrance performance
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蒸发引发水性香料-乙醇混合物中的自组装及其对香料性能的影响
DOI：
10.1016/j.colsurfa.2014.01.011
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发表时间：
2014
期刊：
影响因子：
--
通讯作者：
D. Benczédi
中科院分区：
文献类型：
--
作者：
V. Tchakalova;T. Zemb;D. Benczédi
本研究展示了三元乙醇-水-香料溶液的蒸发如何通过跨越其相图中所谓的Pre-ouzo区域而导致从非结构化的富含乙醇的三元溶液向结构化的富水溶液的转变。量热法揭示的这种自组装的放热性质表明，它与共存微区之间的分子转移相耦合。令人惊讶的是，香气蒸发首先在预偶氮区域加速，这一点在干燥过程中同时进行在线重量、量热和气相色谱监测明确地证明了这一点。在进一步干燥时，随着水分的损失变得比乙醇更重要，相图中从预偶氮到两相混浊区的转变被观察到。在这个阶段，由于被乙醇分子包围的香水液滴被困在富水的外部介质中，香水蒸发被抑制，香气区域的大小增加了三个数量级，这种香水分子蒸发动力学的初始加速和随后的延迟对于所有香料成分来说都是普遍的。首次采用两种在线相结合的方法，研究了在强惰性气体流量下蒸发过程中相图成分变化的路径。
The present study demonstrates how the evaporation of a ternary ethanol–water–fragrance solution leads to a transition from an unstructured ternary ethanol-rich solution, to a structured water-rich solution by crossing the so-called pre-ouzo region of its phase diagram. The exothermal nature of this self-assembly revealed by calorimetry suggests that it is coupled to molecular transfer between coexisting micro-domains.Surprisingly, fragrance evaporation is first accelerated in the pre-ouzo region as evidenced unambiguously by simultaneous on-line gravimetric, calorimetric and gas chromatographic monitoring during drying. Upon further drying, a transition from the pre-ouzo to the two-phase turbid region of the phase diagram is observed as the loss of water becomes more important that of ethanol. At this stage, the size of the fragrance-rich domain increases by three orders of magnitude as fragrance droplets surrounded by ethanol molecules are entrapped in water-rich external media and the fragrance evaporation is depressed.This initial acceleration and subsequent retardation of the evaporation kinetics of fragrance molecules are general for all perfumery ingredients. The path of the compositional change in the phase diagram during evaporation is investigated under strong inert gas flux for the first time to our knowledge by two combining on-line methods.
影响因子：
3.3
作者：
Noskov, SY;Lamoureux, G;Roux, B
通讯作者：
Roux, B