The influence of agitation on aroma release

We have developed a new methodology for measuring aroma release by coupling together two high performance instruments, proton-transfer-reaction mass spectrometer and closed-cell pressure-controlled rheometer. In this article we report the from aqueous solutions as function of different agitation levels, in connection with theoretical model transfer across interfaces. Two aspects are described more detail: (1) use parameters to fit curves, (2) underlying terms separate coefficients liquid phase gas phase, including dependency these on agitation. As expected classical theories, coefficient was found correlate following power law relation. The overall be related combination factors: thermodynamic equilibrium partition coefficient, well (at low levels) levels). modelling based dynamics mechanistic enables better understanding real life, therefore shorter development cycle products. Currently, many experimental studies underexpose need transfer. accurate measurements robust fitting is essential obtaining data that can fitted details models. Furthermore, system approach used directly an empiric way optimization impact profile food