Thermodynamic study of two different chewing-gum bases by inverse gas chromatography
This work describes the physico-chemical characterisation of two different chewing gum bases and the interactions with the incorporated flavour molecules using inverse gas chromatography as a specific technique. Ethyl butyrate, limonene, 1-octanol and cis-2-hexenal were injected to calculate the par...
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| Veröffentlicht in: | Journal of Chromatography A 2003-05, Vol.996 (1), p.189-194 |
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| container_title | Journal of Chromatography A |
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| creator | Niederer, Brigitte Le, Anh Cantergiani, Ennio |
| description | This work describes the physico-chemical characterisation of two different chewing gum bases and the interactions with the incorporated flavour molecules using inverse gas chromatography as a specific technique. Ethyl butyrate, limonene, 1-octanol and
cis-2-hexenal were injected to calculate the partition coefficients, the activity coefficients and the Henry’s constants at infinite dilution and 298 K. The partition coefficients, activity coefficients and Henry’s constants showed a difference between the two gum bases, but the excess molar heat of mixing (Δ
H
m) showed an incompatibility for the flavour compounds in both gum bases. Finally, the determination of the solubility parameter of the gum bases by two methods showed that the two gum bases have similar solubility parameters at 298 K. |
| doi_str_mv | 10.1016/S0021-9673(03)00613-7 |
| format | Article |
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cis-2-hexenal were injected to calculate the partition coefficients, the activity coefficients and the Henry’s constants at infinite dilution and 298 K. The partition coefficients, activity coefficients and Henry’s constants showed a difference between the two gum bases, but the excess molar heat of mixing (Δ
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m) showed an incompatibility for the flavour compounds in both gum bases. Finally, the determination of the solubility parameter of the gum bases by two methods showed that the two gum bases have similar solubility parameters at 298 K.</description><identifier>ISSN: 0021-9673</identifier><identifier>DOI: 10.1016/S0021-9673(03)00613-7</identifier><identifier>PMID: 12830920</identifier><identifier>CODEN: JOCRAM</identifier><language>eng</language><publisher>Amsterdam: Elsevier B.V</publisher><subject>Aroma compounds ; Biological and medical sciences ; Chemical Phenomena ; Chemistry, Physical ; Chewing Gum - analysis ; Chromatography, Gas - methods ; Confectionery products and chocolate industries, honey ; Flavoring Agents - analysis ; Food industries ; Food Technology ; Fundamental and applied biological sciences. Psychology ; Odorants - analysis ; Solubility ; Thermodynamics</subject><ispartof>Journal of Chromatography A, 2003-05, Vol.996 (1), p.189-194</ispartof><rights>2003 Elsevier Science B.V.</rights><rights>2003 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c457t-2278fe9161fc4fc3134710b9d67e4ffa26da623cb33de8c21cb4b2fea90d2dbc3</citedby><cites>FETCH-LOGICAL-c457t-2278fe9161fc4fc3134710b9d67e4ffa26da623cb33de8c21cb4b2fea90d2dbc3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/S0021-9673(03)00613-7$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,780,784,3548,27922,27923,45993</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=14808376$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/12830920$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Niederer, Brigitte</creatorcontrib><creatorcontrib>Le, Anh</creatorcontrib><creatorcontrib>Cantergiani, Ennio</creatorcontrib><title>Thermodynamic study of two different chewing-gum bases by inverse gas chromatography</title><title>Journal of Chromatography A</title><addtitle>J Chromatogr A</addtitle><description>This work describes the physico-chemical characterisation of two different chewing gum bases and the interactions with the incorporated flavour molecules using inverse gas chromatography as a specific technique. Ethyl butyrate, limonene, 1-octanol and
cis-2-hexenal were injected to calculate the partition coefficients, the activity coefficients and the Henry’s constants at infinite dilution and 298 K. The partition coefficients, activity coefficients and Henry’s constants showed a difference between the two gum bases, but the excess molar heat of mixing (Δ
H
m) showed an incompatibility for the flavour compounds in both gum bases. Finally, the determination of the solubility parameter of the gum bases by two methods showed that the two gum bases have similar solubility parameters at 298 K.</description><subject>Aroma compounds</subject><subject>Biological and medical sciences</subject><subject>Chemical Phenomena</subject><subject>Chemistry, Physical</subject><subject>Chewing Gum - analysis</subject><subject>Chromatography, Gas - methods</subject><subject>Confectionery products and chocolate industries, honey</subject><subject>Flavoring Agents - analysis</subject><subject>Food industries</subject><subject>Food Technology</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Odorants - analysis</subject><subject>Solubility</subject><subject>Thermodynamics</subject><issn>0021-9673</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2003</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkE1LxDAQhnNQ_P4JSi6KHqqTpDbtSWTxCwQPrueQJpPdyLZZk1bpv7frLnoUBgaG550ZHkKOGVwyYMXVKwBnWVVIcQ7iAqBgIpNbZO93vEv2U3oHYBIk3yG7jJcCKg57ZDqdY2yCHVrdeENT19uBBke7r0Ctdw4jth01c_zy7Syb9Q2tdcJE64H69hNjQjrTaQRiaHQXZlEv58Mh2XZ6kfBo0w_I2_3ddPKYPb88PE1unzOTX8su41yWDitWMGdyZwQTuWRQV7aQmDuneWF1wYWphbBYGs5Mndfcoa7AclsbcUDO1nuXMXz0mDrV-GRwsdAthj4pKXIo81KO4PUaNDGkFNGpZfSNjoNioFYK1Y9CtXKlYKyVQrXKnWwO9HWD9i-18TcCpxtAJ6MXLurW-PTH5SWUQhYjd7PmcNTx6TGqZDy2Bq2PaDplg__nlW_jC5EZ</recordid><startdate>20030509</startdate><enddate>20030509</enddate><creator>Niederer, Brigitte</creator><creator>Le, Anh</creator><creator>Cantergiani, Ennio</creator><general>Elsevier B.V</general><general>Elsevier</general><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20030509</creationdate><title>Thermodynamic study of two different chewing-gum bases by inverse gas chromatography</title><author>Niederer, Brigitte ; Le, Anh ; Cantergiani, Ennio</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c457t-2278fe9161fc4fc3134710b9d67e4ffa26da623cb33de8c21cb4b2fea90d2dbc3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2003</creationdate><topic>Aroma compounds</topic><topic>Biological and medical sciences</topic><topic>Chemical Phenomena</topic><topic>Chemistry, Physical</topic><topic>Chewing Gum - analysis</topic><topic>Chromatography, Gas - methods</topic><topic>Confectionery products and chocolate industries, honey</topic><topic>Flavoring Agents - analysis</topic><topic>Food industries</topic><topic>Food Technology</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Odorants - analysis</topic><topic>Solubility</topic><topic>Thermodynamics</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Niederer, Brigitte</creatorcontrib><creatorcontrib>Le, Anh</creatorcontrib><creatorcontrib>Cantergiani, Ennio</creatorcontrib><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of Chromatography A</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Niederer, Brigitte</au><au>Le, Anh</au><au>Cantergiani, Ennio</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Thermodynamic study of two different chewing-gum bases by inverse gas chromatography</atitle><jtitle>Journal of Chromatography A</jtitle><addtitle>J Chromatogr A</addtitle><date>2003-05-09</date><risdate>2003</risdate><volume>996</volume><issue>1</issue><spage>189</spage><epage>194</epage><pages>189-194</pages><issn>0021-9673</issn><coden>JOCRAM</coden><abstract>This work describes the physico-chemical characterisation of two different chewing gum bases and the interactions with the incorporated flavour molecules using inverse gas chromatography as a specific technique. Ethyl butyrate, limonene, 1-octanol and
cis-2-hexenal were injected to calculate the partition coefficients, the activity coefficients and the Henry’s constants at infinite dilution and 298 K. The partition coefficients, activity coefficients and Henry’s constants showed a difference between the two gum bases, but the excess molar heat of mixing (Δ
H
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| source | MEDLINE; ScienceDirect Journals (5 years ago - present) |
| subjects | Aroma compounds Biological and medical sciences Chemical Phenomena Chemistry, Physical Chewing Gum - analysis Chromatography, Gas - methods Confectionery products and chocolate industries, honey Flavoring Agents - analysis Food industries Food Technology Fundamental and applied biological sciences. Psychology Odorants - analysis Solubility Thermodynamics |
| title | Thermodynamic study of two different chewing-gum bases by inverse gas chromatography |
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