| Title: | Reversed-Flow Gas Chromatography as a Tool for Studying the Interaction between Aroma Compounds and Starch |
| Author(s): | Farmakis L; Koliadima A; Karaiskakis G; Kapolos J; |
| Address: | "Food Technology Department , Technological and Educational Institute of Peloponnese , 24100 Kalamata , Greece. Chemistry Department , University of Patras , 26504 Patras , Greece" |
| ISSN/ISBN: | 1520-5118 (Electronic) 0021-8561 (Linking) |
| Abstract: | "The versatile technique of reversed-flow gas chromatography was introduced to calculate physicochemical quantities for the interaction between aroma compounds and starch. Adsorption, adsorption/desorption, and surface reaction rate constants as well as surface diffusion coefficients for the vapors of aroma compounds over the different starch surfaces were calculated in the temperature range of 303.15-333.15 K. Enthalpies of adsorption between -45.5 and -109.0 kJ mol(-1) and enthalpies of physicochemical interaction between 6.8 and 47.4 kJ mol(-1) were also calculated for all the systems studied. From the obtained results, it is concluded that the interaction forces between aroma compounds and starch correspond to weak energy bonds such as hydrogen bonds and dipole-dipole interactions. For all the systems studied, except for the system heptanal/potato, physical sorption of aroma compounds on starch granules was indicated according to the calculated activation energies" |
| Keywords: | "Chromatography, Gas/*methods Hydrogen Bonding Odorants/analysis Plant Extracts/*chemistry Solanum tuberosum/*chemistry Starch/*chemistry Volatile Organic Compounds/*chemistry aroma compounds interaction enthalpies physicochemical quantities reversed flow;" |
| Notes: | "MedlineFarmakis, Lambros Koliadima, Athanasia Karaiskakis, George Kapolos, John eng Evaluation Study 2018/10/26 J Agric Food Chem. 2018 Nov 14; 66(45):12111-12121. doi: 10.1021/acs.jafc.8b04360. Epub 2018 Nov 6" |
