|Title:||Liquid-air partitioning of volatile compounds in coffee : dynamic measurements using proton-transfer-reaction mass spectrometry|
|Authors :||Pollien, Philippe|
|Published in :||International Journal of Mass Spectrometry|
|Publisher / Ed. Institution :||Elsevier|
|Publisher / Ed. Institution:||Amsterdam|
|License (according to publishing contract) :||Licence according to publishing contract|
|Type of review:||Peer review (Publication)|
|Subjects :||Partition coefficients; Coffee; Flavor|
|Subject (DDC) :||663: Beverage technology|
|Abstract:||Recently we introduced a dynamic approach to determine Henry's law constants (HLCs) of volatile organic compounds (VOCs) in water, and applied it to a series organic compounds dissolved in pure water. Here, we first discuss a further development of the original approach such that it can be applied to complex liquid food systems (coffee). Second, we examine the impact of non-volatile constituents on the HLC. More specifically, we evaluate the impact of non-volatile coffee constituents on the HLC of 2-methylpropanal, 3- and 2-methylbutanal, dimethylsulfide, dimethyldisulfide and ethyl-2-methylbutyrate. Finally, we demonstrate that the concentration on the VOC in solution does not affect the HLC, over the investigated concentration range of 10−4 to 10 ppm.|
|Departement:||Life Sciences und Facility Management|
|Publication type:||Article in scientific Journal|
|Appears in Collections:||Publikationen Life Sciences und Facility Management|
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