INFLUENCE OF THERMODYNAMIC AND KINETIC FACTORS ON THE RETENTION AND RELEASE OF AROMA COMPOUNDS IN LIQUID FOOD SYSTEMS – A REVIEW

This paper briefly presents the main results of theoretical and empirical studies, found in available literature, that can be helpful for understanding physical and chemical stability of the aroma compounds in liquid food systems. As the main parameters, which affect retention and release rate of odorants, are reported thermodynamic and kinetic factors in relation to equilibrium partition coefficient between gas and liquid phases and mass transfer coefficient in gas and liquid phases. Moreover, the review introduces interactions between volatiles and basic food components i.e. lipids, proteins and carbohydrates as well as the influence of environmental factors such as: ionic strength, pH and temperature, on the volatility and release of odorants.

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A Comprehensive Study on Antioxidant Properties of Crude Extracts from Fruits of Berberis vulgaris L., Cornus mas L. and Mahonia aquifolimum Nutt.

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eISSN:	2083-6007
ISSN:	1230-0322

W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.