Activity coefficients of aroma compounds in model food systems

Abstract

Abstract Infinite dilution activity coefficients of aroma compounds from various chemical series were measured in model food systems (water/carbohydrates, water/polyethylene‐glycols) at concentrations of various solutes. These measurements were made with a specially designed equilibrium cell. Experimental results were used to determine the parameters of group contribution thermodynamic models. The predictive capacities of the equations obtained were shown to be quite precise (8% mean deviation).