Use of inverse gas chromatography to characterize cotton fabrics and their interactions with fragrance molecules at controlled relative humidity

Cantergiani, Ennio; Benczédi, Dániel

doi:10.1016/s0021-9673(02)00380-1

Cited by 39 publications

(34 citation statements)

References 14 publications

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“…Burger et al (2008) the sensory characteristics and the stability of the aroma compounds. It was found that the adsorption enthalpies are higher for polar molecules, suggesting the decisive role of hydrogen bond in the adsorption of fragrances on cotton surface (Cantergiani and Benczédi, 2002). Because of the commercial and scientific importance of such interactions, they were vigorously investigated by using the same GC methods as used for the separation and quantitative determination of the individual not-bonded aroma substances.…”

Section: Heart-cut Mdgc-omentioning

confidence: 99%

Chromatography of Aroma Compounds and Fragrances

Cserháti¹

2010

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The use of general descriptive names, registered names, trademarks, etc. in this publication does not imply, even in the absence of a specific statement, that such names are exempt from the relevant protective laws and regulations and therefore free for general use. Cover design: WMXDesign GmbHPrinted on acid-free paper Springer is part of Springer Science+Business Media (www.springer.com) PrefaceThe quantity and composition of aroma and flavour compounds in foods and food products exert a marked influence on the consumer acceptance and, consequently, on the commercial value of the products. It has been established many times that one of the main properties employed for the evaluation of the product quality is the flavour, that is, an adequate flavour composition considerably enhances the marketability. Traditional analytical methods are generally unsuitable for the accurate determination of the quantity of this class of compounds. Moreover, they do not contain any useful information on the concentration of the individual substances and they are not suitable for their identification. As the stability of the aroma compounds and fragrances against hydrolysis, oxidation and other environmental and technological conditions shows marked differences, the exact determination of the flavour composition of a food or food product may help for the prediction of the shelflife of products and the assessment of the influence of technological steps on the aroma compounds resulting in more consumer-friendly processing methods. Furthermore, the qualitative determination and identification of these substances may contribute to the establishment of the provenance of the product facilitating the authenticity test. Because of the considerable commercial importance of flavour composition, much effort has been devoted to the development of methods suitable for the separation and quantitative determination of flavour compounds and fragrances in foods and in other industrial products. The high separation capacity of gas chromatography (GC) technologies and the volatility of the majority of aroma compounds make it a method of preference for the analysis of flavour and aroma compounds and fragrances. Other separation technologies such as thinlayer chromatography (TLC), high-performance liquid chromatography (HPLC) and electrically drived techniques have also found application in the separation and quantitative determination of aroma compounds. As the development of chromatographic separation techniques is very rapid, the number of new chromatographic methods employed for the analysis of flavour compounds is also rapidly increasing. The objectives of the book are the compilation of the newest results in this field of research, the critical evaluation of the results and the prediction of the future trends in the study of these compound classes. The book aims to be self-sufficient in terms of the need of the professional intending to work in this interesting field.

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Section: Heart-cut Mdgc-omentioning

confidence: 99%

Chromatography of Aroma Compounds and Fragrances

Cserháti¹

2010

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“…6 The fabric surface is hard to define or measure. 7 It is here simplified by an apparent volume of water that has modified properties, due to the presence of fabric. This gives identical understanding if the water molecules or any other molecules are not able to affect the fabric structure.…”

Section: The Kinetic Approachmentioning

confidence: 99%

Modelling perfume deposition on fabric during a washing cycle: theoretical approach

Normand

Tang

Struillou

2008

Flavour & Fragrance J

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The effect of surfactant micelles on the deposition of perfume molecules on fabric has been estimated theoretically for a full washing cycle, using mass transfer mechanisms. In the absence of a surfactant phase, the fraction of fragrance molecules deposited on fabric is well characterized by a sigmoidal curve with the logP value of the perfume molecules, which is a well-known result. However, when surfactant is added at a concentration higher than the critical micellar concentration (CMC), high logP value molecules are lost, due to the hydrophobic phase created by the micelles. This phenomenon results in a modified sigmoidal behaviour of the fraction of fragrance molecules deposited, with the logP value that tends to reach the zero deposition for very high logP values. A maximum fraction deposited is located at intermediate logP values (between 1.5 and 3). Evidence of redeposition of high logP value molecules is shown when rinsing is considered. In this case, the micelles break if the overall surfactant concentration is below the CMC, and the trapped perfume molecules are released and are able to deposit on the fabric. This model is successfully subjected to measured performance of the key raw perfume materials.

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“…In the last decades, inverse gas chromatography (IGC) especially at infinite dilution is considered to be a versatile, powerful, sensitive and relatively fast technique for characterization of the physicochemical properties of solid materials. Several papers have been published on surface properties of cellulosic materials and the information collected in this field is increasing significantly [2][3][4][5][6][7][8][9][10][11][12][13][14][15][16][17][18][19].…”

Section: Introductionmentioning

confidence: 99%