Improvement of partition coefficients determination of aroma compounds in food matrices by the phase ratio variation method

Anne Tromelin (1) , Samuel Lubbers (1, 2) , Isabelle Andriot (1) , Elisabeth Guichard (1)

1 CSGA - Centre des Sciences du Goût et de l'Alimentation [Dijon]
2 AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement

The Phase Ratio Variation (PRV) method is a very valuable method commonly used for liquid/vapor partition coefficients data acquisition of aroma compounds. Nevertheless, some limits are linked to this method, especially for volatile compounds. A careful examination of the PRV equation leads us to propose the following expression: 1/Cvap-real =(nliq/n0) x 1/Cvap-ideal = (nliq/n0) x (1/KC0 + (1/Co) b), We performed an examination for two cases of K values (K1=0.001 and K2=0.05), putting forward that a carefully choice of b range values is crucial for reliability of the regression calculation 1/A versus b.

Mots clés: phase ratio variation (PRv); partition coefficient; liquid vapor equilibrium; aroma retention-release

Domaines: Alimentation et Nutrition; Ingénierie des aliments

Anne Tromelin, Samuel Lubbers, Isabelle Andriot, Elisabeth Guichard. Improvement of partition coefficients determination of aroma compounds in food matrices by the phase ratio variation method. Flavour Science: Proceedings from XIII Weurman Flavour Research Symposium, Academic Press, 742 p., 2014, 978-0-12-398549-1. ⟨10.1016/B978-0-12-398549-1.00075-1⟩. ⟨hal-01298407⟩