ABSTRACT
The release of aroma compounds into the gas phase above a food or beverage is primarily governed by the physicochemical properties of the corresponding food or beverage matrix. Extensive reviews of the effects of lipids [1-3], carbohydrates [4-5], and proteins [6-8] and various related changes in pH [9-11] and viscosity [12-13] on the rate and amount of aroma released have been previously published. Additionally, the relative importance of each of these parameters has been found to vary in relation to the physicochemical properties (functional group, log P, chain length, etc.) of the aroma compounds [14-15].
