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Fizzy Extraction of Volatile Organic Compounds Combined with Atmospheric Pressure Chemical Ionization Quadrupole Mass Spectrometry

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Volatile release from aqueous solutions under dynamic headspace dilution conditions.

M Marin¹, I Baek, A J Taylor

¹Division of Food Sciences, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, United Kingdom.

Journal of Agricultural and Food Chemistry

|December 20, 1999

Summary

Understanding volatile release from food packaging is key for flavor perception. This study models how air-water partition coefficient and mass transport influence compound release, revealing current experimental methods may not reflect real-world scenarios.

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Area of Science:

Food Science
Chemical Engineering
Sensory Science

Background:

Volatile compounds in food packaging significantly impact flavor perception.
Understanding volatile release dynamics is crucial for predicting sensory experiences.
Existing experimental methods may not accurately simulate real-world volatile release from opened food containers.

Purpose of the Study:

To investigate the parameters controlling volatile release from food packaging.
To develop and validate a mechanistic model for volatile release.
To compare experimental volatile release profiles with real-world conditions.

Main Methods:

Established static equilibrium between gas (headspace) and aqueous phases in a sealed vessel.
Diluted headspace with air to simulate opening a food container.
Developed and experimentally validated a mechanistic model incorporating air-water partition coefficient (K(aw)) and mass transport.

Main Results:

Volatile release is governed by K(aw) and mass transport in both gas and aqueous phases.
For K(aw) < 10(-3), K(aw) dictates the release rate.
For K(aw) > 10(-3), gas-phase mass transport and Reynolds number become significant factors.

Conclusions:

The developed model accurately describes volatile release based on K(aw) and mass transport.
Experimental conditions (medium to high Reynolds numbers) may not reflect low Reynolds number conditions typical of packaged food release.
Further research is needed to align experimental volatile release studies with realistic food packaging scenarios.