Phase ratio variation method as an efficient way to determine the partition coefficients of various aroma compounds in mixture

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Abstract The partition coefficients of aroma compounds when mixed together were determined at 30 °C in complex models of fruit preparation containing starch and pectin or carrageenan by the phase ratio variation method using a headspace autosampler. This method enabled easy determination of the partition coefficients of volatile compounds in a gas/matrix system without calibration and the results agreed well with published data obtained by other methods. Under equilibrium, an effect of polysaccharides was found only with hexanal, limonene, diacetyl and linalool. The retention was not due to interactions between aroma compounds and a polysaccharide but rather to a trapping in the complex network or to a combined effect of starch and polysaccharides.