Thermophysical characterization of substances used as flavorings

Martín-Ramo, Roberto ; Romero, Candela ; Muñoz-Embid, José (Universidad de Zaragoza) ; Artigas, Héctor (Universidad de Zaragoza) ; Lafuente, Carlos (Universidad de Zaragoza) ; Artal, Manuela (Universidad de Zaragoza)

Resumen: Essential oils possess numerous health benefits. Their components, often terpene and aromatic compounds, are characterized by a distinctive aroma and flavor. Consequently, they are widely used in the food, cosmetic, and pharmaceutical industries. However, their comprehensive thermophysical characterization is still lacking, which is fundamental for the optimal operational design of the processes in which they are used. In this work, the density, speed of sound, refractive index, isobaric molar heat capacity, surface tension, and viscosity of five flavorings were determined and discussed. The studied substances were anisyl alcohol, linalool, β-citronellol, citronellal, and eucalyptol. Except for the first one, the others exhibited densities lower than that of water. Anisyl alcohol was also the most compact and viscous compound. The results were explained based on the structure (number of donor and acceptor sites and geometry) of the compounds. Furthermore, the PC-SAFT parameters of the pure compounds were obtained to predict their thermodynamic behavior under any experimental conditions. The deviations in the modeling of density and isobaric molar heat capacity were less than 1.1% and 4.1%, respectively.

Idioma: Inglés

DOI: 10.1016/j.molliq.2026.129603

Año: 2026

Publicado en: Journal of Molecular Liquids 456 (2026), 129603 [12 pp.]
ISSN: 0167-7322

Financiación: info:eu-repo/grantAgreement/ES/DGA/E31-23R-PLATON

Tipo y forma: Artículo (Versión definitiva)

Área (Departamento): Área Química Física (Dpto. Química Física)