Apart from being used for regulating sensory characteristics of products, aroma volatile compounds possess additional medicinally relevant activities. Additionally, considering that the organoleptic experience of the product is one of the key factors determining its acceptance and use, aroma compounds have an important role in the economy 5. Also, there is the immense need and aspiration of the industries to substitute synthetic aromas with natural ones to maintain their competitiveness on the market, which is conditioned by the consumer demand for natural products and regulations. According to the Grand View Research 4, the size of the flavours and fragrances market on the global level was estimated at USD 23.35 billion in 2021 and is expected to increase at compound annual growth rate of 4.3% in the period between 20. These VOCs are used in food, beverages, chemical, cosmetic, perfume, and pharmaceutical industries 1, 2, 3 and the market demand for aroma compounds is in constant growth. Various volatile organic compounds (VOCs) are characterized by sensory aroma properties, and they show a variety of odours and are otherwise known as odorants, fragrances, or flavours. For the visual estimation of similarities and dissimilarities among the samples, chemometric pattern recognition approaches were applied including the hierarchical cluster analysis, principal component analysis, and sum of ranking differences. The DESs-CO 2 were more stable than the CO 2 control and among them, betaine:ethylene glycol stood out as the most adequate systems for maintaining the stability of L. Moreover, the highest formation of new components was recorded in the control which could be an indicator of decreased stability. During storage, significant changes occurred in the samples’ HS, such as the decrease in terpene hydrocarbons which also affected the presence of oxygenated terpenes, which increased in certain cases. It was initially determined that there was a dominant presence of oxygenated monoterpenes (67.33–77.50%) in the extracts. The CO 2 extract was used as the control. The CO 2 extracts were dispersed in different DES mixtures (betaine:ethylene glycol (1:3), betaine:glycerol (1:2), and glycerol:glucose (4:1)) and their stability was monitored during 6 months of storage at room temperature by monitoring the headspace (HS) profile. volatile organic compounds with sensory aroma characteristics by using alternative solvents, namely supercritical carbon dioxide (scCO 2) and deep eutectic solvents (DES). The video below shows several different long chained oils, each progressively more viscous.This work investigated a green approach to obtain and stabilize Lavandula stoechas L. Glycerol, CH 2OHCHOHCH 2OH, is viscous partly because of the length of the chain but also because of the extensive possibilities for hydrogen bonding between the molecules. Fuel oil, lubricating grease, and other long-chain alkane molecules are quite viscous for this reason. This is because the molecular chains get tangled up in each other like spaghetti-in order for the liquid to flow, the molecules must first unravel. Liquids containing long molecules are invariably very viscous. Honey, mostly glucose and fructose (see image below) is a good example of a liquid which owes its viscosity to hydrogen bonding. Liquids whose molecules are polar or can form hydrogen bonds are usually more viscous than similar nonpolar substances. Viscosity is governed by the strength of intermolecular forces and especially by the shapes of the molecules of a liquid. Those like ether or gasoline which flow very readily have low viscosities. Liquids which flow very slowly, like glycerin or honey, have high viscosities. The resistance to such flow is called the viscosity. \)īecause its molecules can slide around each other, a liquid has the ability to flow.
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