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![Page 1: Mass transfer and aroma compounds Flavour release from food products Violaine ATHES, Cristian TRELEA october 2012 Erasmus Mundus Master Course FIPDes Food.](https://reader036.fdocuments.us/reader036/viewer/2022070412/56649eca5503460f94bd7a4f/html5/thumbnails/1.jpg)
Mass transfer and aroma compounds
Flavour release from food products
Violaine ATHES, Cristian TRELEA
october 2012
Erasmus Mundus Master Course FIPDesFood Innovation & Product Design
![Page 2: Mass transfer and aroma compounds Flavour release from food products Violaine ATHES, Cristian TRELEA october 2012 Erasmus Mundus Master Course FIPDes Food.](https://reader036.fdocuments.us/reader036/viewer/2022070412/56649eca5503460f94bd7a4f/html5/thumbnails/2.jpg)
• Small volatile molecules (MM<300g/mol), which partial pressure at atmospheric pressure is sufficient to induce a stimulus on olfactive sensors.
Aroma compounds
Aroma compounds « Key» compounds of organoleptic quality of
foods
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Aroma compounds properties
Volatile molecules: odorous
Low MM
Low concentrations in food products
Complex medium = Interactions between aroma compounds and other constituents of the food matrix
How to formulate food products (aromatisation) for a perception meeting consumers expectations?
![Page 4: Mass transfer and aroma compounds Flavour release from food products Violaine ATHES, Cristian TRELEA october 2012 Erasmus Mundus Master Course FIPDes Food.](https://reader036.fdocuments.us/reader036/viewer/2022070412/56649eca5503460f94bd7a4f/html5/thumbnails/4.jpg)
Product developpement
Formulation/Process
Storage in packaging Consumption
Unit operations
- mixing- cooking- Drying- separation- …
Food Matrix
Headspace
Packaging
Food Matrix
Oral cavity, Pharynx, Nasal cavity
Aroma compounds transfer in processes and products
From process engineering to product engineering…
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Sensorial analysisConsumers studies
Food & AromaFormulation / Process
Reverse engineering
Physico-chemical properties of aroma
compounds
![Page 6: Mass transfer and aroma compounds Flavour release from food products Violaine ATHES, Cristian TRELEA october 2012 Erasmus Mundus Master Course FIPDes Food.](https://reader036.fdocuments.us/reader036/viewer/2022070412/56649eca5503460f94bd7a4f/html5/thumbnails/6.jpg)
Sensorial analysis
“Flavour Release” in air
“unit operation”Mass transfer
coupled to heat and momentum transfer
Food & AromaFormulation / Process
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“Flavour Release” in mouth
“unit operation in mouth”Mass transfer
coupled to heat and momentum transfer
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Flavour release during food consumptionFlavour release during food consumption
Nasal cavity
Oral cavityPharynx
ŒsophagusTracheus
=> Difference in behaviours of flavour release8
Flavour release
Velo-pharynx opening
Olfactive receptorsOlfactive receptors
Step 1: in mouth
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Nasal cavity
Oral cavityPharynx
ŒsophagusTracheus
9
Step 1: in mouth
Step 2: Pharynx
Flavour release
Olfactive receptorsOlfactive receptors
Flavour release during food consumptionFlavour release during food consumption
=> Difference in behaviours of flavour release
=> Layer on pharynx mucosa
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Atmospheric Pressure Chemical Ionisation Mass Spectrometry
Airsampling
Heating (100°C)
Ionisation
Detection (mass spectrometry)
Quantification (Real time evolution of known volatile compounds concentration)
IN VITRO ANALYSIS
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IN VIVO ANALYSIS
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EXPERIMENTAL in vitro
DEVICE
GAZ
Foodsample
Flow air
Flow air + aroma
API- MS
Atmospheric pressure ionisation - mass spectrometer
Calibration
Cgas
time (min) Each volatile compound
Constant temperature
t = 0
“Headspace”
IN VITRO
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GAS
LIQUID
Interface
Concentration
Dg=0
C(t=0)
C ’(t=0)x
Partition
EQUILIBRIUM : initial condition in the case of a closed packaging
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HomogeneousLIQUID
Convection (kl)
Convection (kg)
C(t)
C’( x,t)
ConcentrationPartition+Transfer
Interface
GAS
DgDg+C(t)Dg
DYNAMIC DILUTION of GAS PHASE Opening of packaging
« convective» model : liquid product
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I. Thermodynamic properties
Equilibrium
PARTITION COEFFICIENT
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GAS
LIQUID
Interface
Concentration
Dg=0
C(t=0)
C ’(t=0)x
Partition
EQUILIBRIUM at interface
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THERMODYNAMIC PROPERTIESVapour – Liquid equilibrium
Binary mixture: solvent (j: water) + aroma (i)
1. Vapour phase
«Ideal» : Dalton law à T :
2. Liquid phase2.1 «Ideal» solution : Raoult law2.2 «non ideal» solution : activity coefficient
a) diluted solution : Henry law ( )b) concentration dependance ( )
i
i
Pi yi P .
Pi i xi Pi T ai Pi T . . ( ) . ( )0 0
Vapour
Liquid
P
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• Equilibrium
• Partition coefficient between gas and liquid
Ky
x
P T
Pglig
i
i i
T
. ( )0
P x P T y Pi i i i ig
T . . ( ) .0
gazigazvapeurT PPPPP
Ky
x
P T
Pglig
i
i i
T
. ( )0
xi 0
Henry Constant
( )i
Vapour+Gas
Liquid
PT
à T :
THERMODYNAMIC PROPERTIESLIQUID – GAS (AIR) EQUILIBRIUM
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THERMODYNAMIC PROPERTIESPARTITION COEFFICIENT
Activity coefficient(non ideality in solution)
Pi T0( )
i Pi T. ( )0
volatility = partition coefficient
Vapour Pressure(pure compounds)
T
i
xi0 1
1
j
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Partition coefficients of some aroma compounds in water
Molecule MW (g/mol) C’
(kg/m3)
Activity coeff.
Infinite dilution in water
Vapor pressure
at 25°C (Pa)
K exp.
Water
K calc.
Water (*)
2,5-Dimethyl-pyrazine
108.14 8.37E-3 23 448 5.7E-5 6.3E-5
Diacetyl 86.09 9.61E-4 11 8 283 3.9E-4 5.7E-4
E-(2)-hexenal 98.1 5 ppm 687 390 1.6E-3 -
Acetaldehyde 44.05 1.1E-3 4 120 000 2.7E-3 2.9E-3
Menthone 154.25 8.93E-5 24 870 44.5 7.1E-3 6.9E-3
Anethole 148.2 5 ppm 63 405 4 8.2E-3 -
Ethyl acetate 88 5 E-4 12 112 66 7 E-3 5 E-3
Ethyl butyrate 116.6 5 ppm 1 116 2 300 4 E-2 -
Ethyl hexanoate 144.2 5 ppm 17 260 150 4 E-2 -
Ethyl octanoate 172.3 5 ppm 313 328 16 2 E-2 -
Dimethylsulfide 62.13 8.46E-4 208 62 980 2.5E-2 8.1E-2
Volatility variation (K) from 10-2 to 10-5 depending on aroma
(*) Theoretical
K
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II. Kinetic properties
Mass transfer
• DIFFUSION
• CONVECTION
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LIQUIDhomogeneous
Convection (kl)
Convection (kg)
C(t)
C’( x,t)
ConcentrationPartition+Transfer
Interface
GAS
DgDg+C(t)Dg
Convective model
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TRANSFERGAS-LIQUID INTERFACE
)CC(kJ *LLLi
CL
CG
)CC(kJ G*GGi
GAS LIQUID(A)
kL
kG
*L
*G
glC
CK
Ji kO KglCL CG ( )
1 1
kO kG
KglkL
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(Resistancesin serie)
2.2. Mass transfer at interface liquid/air:
Cg(t))(KglCl(t)ko J(t) -= Kgl1
klkg+=
ko
1
2.3. Mass balance in liquid J(t).Adt
(t)dClVl. -=
2.1. Mass balance in air Dg.Cg(t)J(t).Adt
dCg(t)Vg. -=
Interface liquid / air :
Condition initiale : Cg(t=0) = Kgl. Cl(t=0) = 0
Kgl = Cg*/Cl*
Numerical solution (Matlab)
Cg(t) & Cl(t)
Convective model for a flavour release from a liquid in mouth (in
vitro)
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Quantification of interactions between aroma compounds and non-volatile compounds (water, fat)
References Complex food matrix
wateri
airiwaterair
i C
Ck /
wateri
fatieaufat
i C
Ck /
Partition coefficientair / water
Partition coefficientfat* / water
producti
airiproductair
i C
Ck /
Partition coefficient in emulsions
* Data often available for organic solvent (octanol)rather than fat (LogP)
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diacetyl - décalactone
water water oil+
airairair
wateri
airiwaterair
i C
Ck /
Guyot et al., 1996
wateri
fatiwaterfat
i C
Ck /
)( /
//
/
waterfatfatwater
waterairemulsionair
i
emulsioni
airiemulsionair
i
kFF
kk
C
Ck
Buttery et al., 1973
Fat content % m/mFat content % m/m
emulsionairik
/ emulsionairik
/
emulsionairik
/Example of result
Partition coefficient prediction of aroma compounds in an emulsion : k air/emulsion
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ANALYSE IN VIVO