SOLUBILITY OF BUTYL ACETATE IN UNSATURED AQUEOUS MIXTURES OF GLUCOSE, SUCROSE AND FRUCTOSE AT LOW TEMPERATURES.

SOLUBILITY OF BUTYL ACETATE IN UNSATURED AQUEOUS MIXTURES OF GLUCOSE, SUCROSE AND FRUCTOSE AT LOW TEMPERATURES.

SILVA, F. C.; FRANCO JR, M. R.

Artigo:

Interactions between water and flavour molecules have been widely studied and are characterized by the hydrophobicity and volatility. The influence of different types of sugar should be known in case of they are part from the material. Flavour release from complex food matrices is difficult to predict and solubility data would be helpful. Thus, interactions between flavour molecules and other compounds are often investigated in binary and ternary model systems (e.g., water, flavour compounds, carbohydrates) to characterize specific release mechanisms. In this paper, the solubility of butyl acetate from pure water and various lowviscosity aqueous solutions (D-Sucrose, D-Glucose, D-Fructose), at 10-30 gL-1, was investigated. Static isothermal method was used and concentrations of the aroma or flavour compound at thermodynamic equilibrium were monitored by analyzing liquid samples using gaseous chromatography. Experiments were carried out at temperature range of 278.25 - 298.2 K. Flavour solubility from mixtures decreased with increasing temperature and decreased with molecular superficial area of the sugar compound. The flavour compound was retained more extensively in the presence of glucose agent, compared to in pure water, while an increase in the solubility was observed in presence of sucrose and fructose. All aqueous solutions had similar behavior as sugar concentration was increased, although it was expected that sugar molecular weight tended to have influences in the equilibrium concentration. A correlation between temperature (or sugar concentration) and butyl acetate solubility in the low-viscosity solutions was evident.

Interactions between water and flavour molecules have been widely studied and are characterized by the hydrophobicity and volatility. The influence of different types of sugar should be known in case of they are part from the material. Flavour release from complex food matrices is difficult to predict and solubility data would be helpful. Thus, interactions between flavour molecules and other compounds are often investigated in binary and ternary model systems (e.g., water, flavour compounds, carbohydrates) to characterize specific release mechanisms. In this paper, the solubility of butyl acetate from pure water and various lowviscosity aqueous solutions (D-Sucrose, D-Glucose, D-Fructose), at 10-30 gL-1, was investigated. Static isothermal method was used and concentrations of the aroma or flavour compound at thermodynamic equilibrium were monitored by analyzing liquid samples using gaseous chromatography. Experiments were carried out at temperature range of 278.25 - 298.2 K. Flavour solubility from mixtures decreased with increasing temperature and decreased with molecular superficial area of the sugar compound. The flavour compound was retained more extensively in the presence of glucose agent, compared to in pure water, while an increase in the solubility was observed in presence of sucrose and fructose. All aqueous solutions had similar behavior as sugar concentration was increased, although it was expected that sugar molecular weight tended to have influences in the equilibrium concentration. A correlation between temperature (or sugar concentration) and butyl acetate solubility in the low-viscosity solutions was evident.

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DOI: 10.5151/chemeng-cobeq2014-1988-16520-139286

Referências bibliográficas

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Como citar:

SILVA, F. C.; FRANCO JR, M. R.; "SOLUBILITY OF BUTYL ACETATE IN UNSATURED AQUEOUS MIXTURES OF GLUCOSE, SUCROSE AND FRUCTOSE AT LOW TEMPERATURES.", p-16312-16319. In: Anais do XX Congresso Brasileiro de Engenharia Química - COBEQ 2014 [= Blucher Chemical Engineering Proceedings, v.1, n.2]. São Paulo: Blucher, 2015.
ISSN 23591757, DOI 10.5151/chemeng-cobeq2014-1988-16520-139286