Determination of aroma compound partition coefficients in aqueous, polysaccharide, and dairy matrices using the phase ratio variation method: A review and modeling approach

Andrej Heilig, Alina Sonne, Peter Schieberle, Jörg Hinrichs

Research output: Contribution to journalReview articlepeer-review

13 Scopus citations

Abstract

The partition of aroma compounds between a matrix and a gas phase describes an individual compound's specific affinity toward the matrix constituents affecting orthonasal sensory perception. The static headspace phase ratio variation (PRV) method has been increasingly applied by various authors to determine the equilibrium partition coefficient K in aqueous, polysaccharide, and dairy matrices. However, reported partition coefficients are difficult to relate and compare due to different experimental conditions, e.g., aroma compound selection, matrix composition, equilibration temperature. Due to its specific advantages, the PRV method is supposed to find more frequent application in the future, this Review aims to summarize, evaluate, compare, and relate the currently available data on PRV-determined partition coefficients. This process was designed to specify the potentials and the limitations as well as the consistency of the PRV method, and to identify open fields of research in aroma compound partitioning in food-related, especially dairy matrices.

Original languageEnglish
Pages (from-to)4450-4470
Number of pages21
JournalJournal of agricultural and food chemistry
Volume64
Issue number22
DOIs
StatePublished - 8 Jun 2016

Keywords

  • aroma-matrix interaction
  • dairy matrix
  • hydrophobicity
  • log P
  • multiple regression

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