Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by Temperature |
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Page 37
1 . 3 Preparation of calibration standards An alcohol standard solution was
prepared by measuring the mass of 100 uL of ethanol ( 99 . 5 % ACS grade ,
Sigma - Aldrich Company , St . Louis , MO ) , 1 - propanol ( 99 . 5 % HPLC grade ,
Sigma ...
1 . 3 Preparation of calibration standards An alcohol standard solution was
prepared by measuring the mass of 100 uL of ethanol ( 99 . 5 % ACS grade ,
Sigma - Aldrich Company , St . Louis , MO ) , 1 - propanol ( 99 . 5 % HPLC grade ,
Sigma ...
Page 69
However , a more polar compound , like 1 - propanol , is less affected by this
change in temperature , as cooling from 40 to 10° C increases the concentration
by 14 % . Even though 1 - propanol ' s Log Kmw has a greater dependence on ...
However , a more polar compound , like 1 - propanol , is less affected by this
change in temperature , as cooling from 40 to 10° C increases the concentration
by 14 % . Even though 1 - propanol ' s Log Kmw has a greater dependence on ...
Page 76
009 - 1 . 68 ( 0 . 64 ) - 1 . 06 ( 0 . 40 ) - 0 . 655 ( 0 . 046 ) 0 . 101 ( 0 . 026 ) 0 . 691 (
0 . 024 ) 1 . 32 ( 0 . 03 ) - 1 . 07 ( 0 . ... Ethanol 1 - Propanol 1 - Butanol 1 -
Pentanol 1 - Hexanol 1 - Heptanol * Partition coefficient when alcohol was
initially ...
009 - 1 . 68 ( 0 . 64 ) - 1 . 06 ( 0 . 40 ) - 0 . 655 ( 0 . 046 ) 0 . 101 ( 0 . 026 ) 0 . 691 (
0 . 024 ) 1 . 32 ( 0 . 03 ) - 1 . 07 ( 0 . ... Ethanol 1 - Propanol 1 - Butanol 1 -
Pentanol 1 - Hexanol 1 - Heptanol * Partition coefficient when alcohol was
initially ...
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Common terms and phrases
1-butanol 1-heptanol 1-octanol and water 1-propanol according acetone achieved acid activity Additional alcohols allowed analysis anhydrous milk fat approximately aqueous phase associated calculated cheese chromatography compared comparison compounds concentration conducted constant containing correlation crystal curve decrease dependent determined Deviation difference diffusion dissolved effect emulsion energy enthalpy entropy equilibrium conditions et al ethanol experiments factor fat and water flavor development globule greater groups hydrophobic impact improve increase indicates influenced by temperature initially injection standard interactions less levels limited lipid liquid Log Kmw mass mean measured melting method milk fat minutes mixing models needed observed partition coefficient peak area physical polar prepared properties proteins ratio reactions reduced regression reported sample saturated separate slope solid fat content solubility solute solvent stirring suggest Table understanding values verify versus vial volatiles volume water partitioning