2026-06-29T21:02:20Zhttps://riubu.ubu.es/oai/request

oai:riubu.ubu.es:10259/42722022-12-20T10:59:12Zcom_10259_4244com_10259_5086com_10259_2604col_10259_4245

Martínez Velasco, Rodrigo Sanz Díez, Mª Teresa Beltrán Calvo, Sagrario Corcuera Tecedor, Elena aroma compounds activity coefficients at infinite dilution salt effect temperature effect Activity coefficients at infinite dilution in water have been determined for some aroma compounds detected in brown crab liquid effluent produced during boiling (1-octen-3-ol, 1-penten-3-ol, 3-methylbutanal, hexanal, benzaldehyde, 2,3-pentadione, and ethyl acetate) by using the headspace gas chromatography technique (HSGC). Experimental data have been obtained over the temperature range of (40 to 50) °C. In this work, activity coefficients at infinite dilution for different kinds of systems have been considered: one component solute + water and multicomponent solute + water. No significant differences were observed between activity coefficients obtained in these two kinds of systems. Additionally the effect of salt concentration at 40 °C has been studied by varying the salt concentration from (0 to 1.71) mol·kg−1. Experimental data were fitted as a function of salt concentration by using the Setschenow equation, obtaining the salting-out coefficient. 2016-11-17 2016-11-17 2012-05 info:eu-repo/semantics/article 0021-9568 http://hdl.handle.net/10259/4272 10.1021/je2013878 eng Journal of Chemical and Engineering Data. 2012, V. 57, n. 5, p 1480–1485 http://dx.doi.org/10.1021/je2013878 info:eu-repo/grantAgreement/MICINN/CTQ2008-04999-PPQ info:eu-repo/semantics/openAccess American Chemical Society