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Boutboul, A. et al.

Use of inverse gas chromatography to determine thermodynamic parameters of aroma-starch interactions.

Interactions between aroma compounds (d-limonene, ethyl hexanoate, octanal and 1-hexanol) and high amylose cornstarch were studied using inverse gas chromatography. Free energies of adsorption (deltaGa) and enthalpies of adsorption (deltaHa) of aroma compounds on starch were measured in the temperature range of 33-40 degrees C. The results showed existence of interactions between aroma compounds and starch, involving hydrogen bounds and dipole-dipole interactions. Sorption isotherms and Henry's law solubility coefficients (S) were determined at 40 degrees C. Three different shapes of isotherms were obtained according to the BET classification: type III for d-limonene, type II for ethyl hexanoate and linear for octanal and 1-hexanol.[1]

References

Use of inverse gas chromatography to determine thermodynamic parameters of aroma-starch interactions. Boutboul, A., Lenfant, F., Giampaoli, P., Feigenbaum, A., Ducruet, V. Journal of chromatography. A. (2002) [Pubmed]

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