Flavor Release from Cooking Oil during Heating

摘要

The release of 10 methylketones and ethyl ester molecules from vegetable oil has been followed during heating to 130 and 160℃. The activity coefficient is not affected by the temperature increase, so that the temperature dependence of the partition coefficient is well approximated by that of the saturated vapor pressure. Computational fluid dynamics simulations show that the flavor distribution in the oil remains largely heterogeneous during heating. In spite of this heterogeneity, a simple homogeneous 2-equation model reproduces quantitatively both simulation and experimental data during the heating period. Therefore, such a model can be used to analyze experimental results, even in strongly inhomogeneous and non-isothermal conditions.