Retention of aroma compounds: an interlaboratory study on the effect of the composition of food matrices on thermodynamic parameters in comparison with water

Kopjar, Mirela; Andriot, Isabelle; Saint‐Eve, Anne; Souchon, Isabelle; Guichard, Élisabeth

doi:10.1002/jsfa.3929

Public

Retention of aroma compounds: an interlaboratory study on the effect of the composition of food matrices on thermodynamic parameters in comparison with water

Published in Journal of the Science of Food and Agriculture • Mar 18, 2010

Authors:

Mirela Kopjar

Isabelle Andriot

Anne Saint‐Eve

Abstract

BACKGROUND: Partition coefficients give an indication of the retention of aroma compounds by the food matrix. Data in the literature are obtained by various methods, under various conditions and expressed in various units, and it is thus difficult to compare the results. The aim of the present study...

Subject

Ethyl hexanoate

Aroma

Chemistry

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