R. V. Golovnya

Interactions of flavor compounds with pectic substances.

Investigation has been conducted using equilibrium dialysis on the sorption of flavor compounds (FC) in solutions of low- and high-esterified pectinates (LEP and HEP, respectively). The compounds include 2-acetyl pyridine, 2,3-diethyl pyrazine, 2-acetyl thiophene and some normal 2-ketones. A method of direct gas chromatographic analysis has been developed for the determination of the FC in aqueous solutions at concentrations as low as 10(-3)% v/v. Additional information was obtained by the analysis of circular dichroism (CD) and apparent molar heat capacity. The results indicate: (1) In LEP solutions, sorption of normal aliphatic 2-ketones with chain length greater than C6 presumably proceeds via van der Waals interactions between alkyl groups of the 2-ketone and hydrophobic regions of the pectinate. The sorption increases with increased alkyl chain length. The Gibbs energy of the methylene group transferring from the solvent to the LEP solution is found to be 1.8 kJ/mol for 2-ketones at C7-C9. (2) In acidic media, binding of heterocyclic FC with pectinates mostly proceeds via hydrogen bonding involving the hydrogen atoms in undissociated carboxyl groups in the pectinate macromolecules. It can also be affected by the self-association of the pectinate macromolecules, depending on pH and pectinate concentration. (3) Under neutral conditions, the presence of Mg2+, Ca2 and Zn2+ ions or the formation of the calcium-pectinate gel network has little effect on the sorption of 2-ketones with the LEP. However, in acidic media, metal ions inhibit the sorption of FC through hydrogen bonding. The sorption of 2-octanone in acidic media depends extremely on Ca++ concentration by the correlationship with changes in the structure of LEP solutions in terms of apparent molar heat capacity.

GC evaluation of flavour compound sorption from water solutions by corn starch cryotextures obtained by freezing

Sorption of essential oil aroma components, n-alcohols and linalool by starch corn cryotexture was studied. Results show that terpene hydrocarbons of Rosmarinus officinalis L. essential oil are sorbed quantitatively from 0.05% water solution by cryotexture due to hydrophobic interactions with starch polysaccharides. Aroma compounds with oxygen atoms within the molecule are sorbed two times less. A templating effect with glucose, sucrose, maltose and some essential oil components was observed. Sorption of n-alcohols C4, C6, C8, linalool and their mixture with alkyl acetates in concentration 0.5-15 mmol/l was carried out. Individual octanol is sorbed by cryotexture on 88%, hexanol on 20%, linalool on 25%. Butanol is not sorbed at the chosen concentration. Synergism in sorption of hexanol from mixture with octanol and alkyl acetates was observed, while a suppression effect of octanol sorption was found for the same mixture.

Formation of Supramolecular Structures of Aroma Compounds with Polysaccharides of Corn Starch Cryotextures

The binding absorption of individual alcohols, ketones, alkyl acetates and their mixtures - used as aroma compounds - from aqueous solutions by corn starch cryotextures was studied by capillary gas chromatography at different starting concentrations of the odourants (1-25 mmol/L). The amount of compound sorbed by the cryotextures increases with concentration of this compound in the initial sol and increasing length of the alkyl chain in the corresponding compound. Linear equations describing the concentration dependence were proposed. The presence of octanol in the mixture increases the binding of hexanol as compared to hexanol alone. The methods of scanning electron microscopy (SEM), X-ray photoelectron spectroscopy, differential scanning microcalorimetry (DSC) and scanning tunneling microscopy (STM) were used for estimation of the microstructure of sols, and cryotextures, and for the determination of supramolecular complex formation in the systems odourant/cryotexture and odourant/ sol. It was shown that waxy corn cryotextures do not form supramolecular complexes with aroma compounds.

Microstructure and surface composition of corn starch cryogels with sorbed organic flavoring agents

The surface composition and surface microtopography of corn starch cryogels obtained from a 3% starch sol containing organic flavoring agents were studied by X-ray photoelectron spectroscopy and scanning electron microscopy. The cryogels withn-octanol,n-octyl methyl ketone, andn-octyl acetate have a well-developed microtopography and their surface layer (5–20 nm) is enriched in sorbed compounds.n-Octyl acetate, unliken-butyl acetate, influences the composition and microstructure of the cryogel surface. The sorbedn-octyl acetate occupies 20–25% of the surface, which has a well-developed topography and a porous structure. Drying and evacuation do not change the concentration of the organic sorbates having a C8 alkyl group in the surface layer.

Temperature changes of sorption parameters of di-n-alkylketones and methylcyclohexanones in capillary gas chromatography

The gas chromatographic behavior of di-n-alkylketones and isomeric methylcyclohexanones at variable temperatures in the isothermal runs has been studied using three capillary columns coated with SE-30, OV-225, and PEG-40M/KF stationary phases. The retention indices and their temperature increments were determined, and the partial molar free energies of the compounds under study were calculated. A linear dependence of the values of the partial molar free energy of sorption on the homologue number in di-n-alkylketones is not observed for the first member on the nonpolar SE-30 phase and for the third member on the polar OV-225 and PEG-40M/KF phases.

An equation for the calculation of retention indices in temperature-programmed gas chromatography with allowance for the nonlinear variation of the retention parameters ofn-alkanes

In view of the nonlinear variation of the temperature increments ofn-alkanes found previously, the accuracy of the calculations of the retention indices (Ipr) of substances in temperature-programmed capillary gas chromatography carried out in terms of six known equations was verified. A new four-parameter equation was proposed, and a general method for the calculation of its coefficients, suitable for all stationary phases, based on the adjusted retention times ofn-alkanes was suggested. The coefficients of the equation for 12 temperature variation programs were determined. Using the homologous series of methyl esters of fatty acids as an example, it was shown that the proposed equation ensures the minimum error of determination ofIpr under various conditions. The equation also makes it possible to carry out interpolation and extrapolation calculations. The coefficients of the equation are found using the least-squares method based on data for any 4–5 referencen-alkanes.

Estimation of hydrogen bond energy in n-alkanols from the gas chromatography data

The retention factors of C1—C9 n-alkanols on a capillary column with the SE-30 nonpolar phase were determined for temperatures between 320 and 400 K. From the temperature dependence of the free energy change, variations in the enthalpy of sorption of n-alkanols on the SE-30 polymethylsiloxane phase were calculated. The difference between the enthalpies of condensation and sorption was used to estimate the contribution of hydrogen bonding to self-association of pure liquid alcohols. The calculated energies of hydrogen bonds in liquid n-alkanols are in good agreement with the published data.

The use of a nonlinear equation for calculation of the retention indices of polar substances in gas chromatography with linear temperature programming

New possibilities for using the equation that takes into account the nonlinear variation of parameters of the reference n-alkane scale for the calculation of retention indices of polar substances at different modes of temperature programming were considered. The advantages of this equation over the linear scale used traditionally were demonstrated in relation to C3—C11 alkan-1-ols. The equation appears to have considerable promise regarding the search for the equivalent isothermal index.

Gas-chromatographic method of evaluation ofn-alkanol ability for self-association in pure liquid

The values of the gas-chromatographic indicator reflecting the capacity of analytes for self-association in pure liquids, δTb.p., were estimated for C1–C9 and C11n-alkanols by capillary gas chromatography on a nonpolar stationary phase under isothermal conditions. The δTb.p. values ofn-alkanols, found as the difference between the boiling points measured directly and those calculated from GC data, are correlated with thermodynamic characteristics of the formation ofn-alkanol associates in pure liquids. Usingn-alkanols as analytes with insignificant temperature increments of the retention indices, it was shown that the δTb.p. values can be determined under conditions used in gas chromatography with temperature programming. In this way a single chromatographic run can be used to compare the capacities for self-association of analytes boiling over a wide temperature range. The C2–C9n-alkanethiols, which are not associated in neat liquids, have negative δTb.p. values. An interpretation of this finding is proposed.

Effect ofn-octyl acetate on the microstructure of corn starch sols studied by scanning tunneling microscopy

The microstructure of a corn starch sol was studied by scanning tunneling microscopy. The influence ofn-octyl acetate on the microstructure was found. The original starch sol contains compact anisodiametric particles 500–800 nm in size. The addition ofn-octyl acetate produces friable oval associates consisting of fine spherical particles 50–20 nm in size.