Modeling flavor release from aqueous sucrose solutions, using mass transfer and partition coefficients

The penetration theory of interfacial mass transfer was used to model flavo r release from aqueous solutions containing different concentrations of suc rose. The mass transfer coefficient; and the gas/ solution partition coeffi cient are the main factors of the model influencing the release in time, Pa rameters governing the isolation by a purge. and trap method at mouth condi tions (volume, temperature, and artificial saliva) were used in the model d escription of the flavor release. Viscosities of the different sucrose solu tions (0-60 w/v %) at 37 degrees C were estimated, and their influence on t he mass transfer coefficients was determined. The gas/solution partition co efficients for ethyl acetate, methyl butanoate, ethyl butanoate, hexanal, a nd octanal were measured for the different sucrose concentrations at 37 deg rees C. At lower sucrose concentrations the partition coefficient primarily controls flavor release during a purge time of 10 min, whereas at higher s ucrose concentrations the influence of the mass transfer coefficient is mor e important.