Abstract
The effect of gelatin concentration and stirring rate on the dynamic release of diacetyl was investigated, using headspace analysis for the duration of the experiment. Both liquid and headspace were stirred in a sealed system. An increase in gelatin concentration was shown to affect the initial release rate, as defined by the amount of diacetyl released over the first few minutes of the experiment. It also affected the equilibrium partitioning of the diacetyl between the aqueous concentration of the gelatin solution and the headspace, which indicates binding between diacetyl and gelatin. An increase in stirring rate of the solutions of the same composition showed an increase in the release rate of diacetyl, while an increase in viscosity showed a decrease in the release rate. Mathematical models previously developed to describe flavor release from aqueous solutions containing flavor-binding polymers (Harrison, M.; Hills, B. P. J. Agric. Food Chem. 1997, 45, 1883−1890) were used to interpret the data. Anal...
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