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Initial dynamic flavour release from sodium chloride solutions

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Abstract

Initial dynamic flavour release from solutions of sodium chloride was theoretically modelled. Predictions were validated by experimental data obtained applying a computerised apparatus for real time measurements. Modelling was based on the convective mass transfer theory, combining physicochemical properties of flavours and sodium chloride solutions, and on parameters of the apparatus. Hydration of dissociated ions and concurrent decrease of ‘free water’ volume, together with solution polarity, were found to be rate limiting for the release process. Predicted and experimental data showed a significant positive correlation between solute concentration and release for each flavour compound used. Nevertheless, reduced volume of ‘free water’ influenced flavour compounds to a different extent, resulting in changing overall release profiles.

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Abbreviations

ANOVA:

analysis of variance

DMR test:

Duncan’s multiple range test

c hs :

headspace volatile concentration

t :

time (s)

c 0 :

initial volatile concentration in the liquid

k :

mass transfer coefficient (m s−1)

A :

interfacial area (m2)

V hs :

headspace volume (m3)

Re :

Reynold’s number

Sc :

Schmidt’s number

P :

volatile permeability (m2 s−1)

H ln :

logarithmic vertical distance (m)

n :

stirrer rotations (s−1)

d :

stirrer diameter (m)

ν :

kinematic viscosity (s m−2)

D :

volatile diffusion coefficient (m2 s−1)

δ :

effective film thickness of flowing air at the interface (m)

V f :

volumetric air flow rate (m3 s−1)

p :

partial pressure (Pa)

S :

aqueous solubility (kg m−3)

Χ :

molar fraction

h n :

hydration number

h n0 :

hydration number at infinitely low solute concentrations

c :

constant

V water,h :

volume of hydration water (mL)

V mol,water :

molar volume of water (cm3 mol−1)

n NaCl :

mole number of NaCl

V sol :

volume of the liquid (mL)

V mol,NaCl :

molar volume of sodium chloride (cm3 mol−1)

f 1 and f 2 :

factors

V r :

reactor volume (mL)

V Cl,h :

volume of hydrated Cl− (mL)

n Cl :

mole number of Cl−

N A :

Avogadro’s number

r Cl,h :

radius of hydrated Cl− (m)

V Na,h :

volume of hydrated Na+ (mL)

n Na :

mole number of Na+

r Na,h :

radius of hydrated Na+ (m)

S sol :

solubility of flavours in NaCl solutions

z :

exponent

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Acknowledgements

Financial support from the BMWI via AIF (no. 12761 N) and Forschungskreis der Ernährungsindustrie e.V. (Bonn) is gratefully acknowledged. The authors thank Symrise for providing flavour chemicals, the Fonds der Chemischen Industrie, Frankfurt, for support, and Kerstin Fisch for technical assistance.

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Authors and Affiliations

  1. Institut für Lebensmittelchemie im Zentrum Angewandte Chemie, Universität Hannover, Wunstorfer Str. 14, 30453 , Hannover, Germany

    Swen Rabe, Ulrich Krings & Ralf Günter Berger

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  1. Swen Rabe
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  2. Ulrich Krings
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  3. Ralf Günter Berger
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Correspondence to Ralf Günter Berger.

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Rabe, S., Krings, U. & Berger, R.G. Initial dynamic flavour release from sodium chloride solutions. Eur Food Res Technol 218, 32–39 (2003). https://doi.org/10.1007/s00217-003-0798-9

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  • DOI: https://doi.org/10.1007/s00217-003-0798-9

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