Physico-Chemical Interactions in the Flavor-Release Process

  • Anne-Marie Seuvre
  • Andrée Voilley
Part of the Springer Handbooks book series (SHB)


The perception of flavor is induced by the release of aroma compounds in the vapor phase. The olfactory perception is not only related to the nature of aroma compounds initially present in the food, but also to their distribution between the different phases. After a description of the interactions established between the aroma compounds and different constituents of food, this chapter looks at physico-chemical characteristics of aroma compounds and at the composition and properties of food matrices. Then, in order to understand the behavior of aroma compounds in the matrices, study methods of interactions are described. The assessment of the release is done by determining the partition coefficients and mass transfer between phases. The conclusion opens the way on the preservation of aroma compounds.


Partition Coefficient Aroma Compound Volatile Compound Vapor Phase Starch Hydrolysate 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.



bovine serum albumin


gas chromatography


hydrophilic-lipophilic balance


nuclear magnetic resonance



The authors thank Pr J.P. Gay and Pr. A. Buettner for their help in the English language.


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© Springer-Verlag Berlin Heidelberg 2017

Authors and Affiliations

  1. 1.UMR PAM Food Processing and MicrobiologyUniversity of Burgundy/Agrosup DijonDijonFrance

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