Thermodynamics Research Center / ThermoML | Journal of Chemical and Engineering Data

ABSTRACT

In combination with previous work in which limiting separation factors of important wort flavor components in water at 100 deg C were determined, this work deals with the limiting separation factor (Kyen) for 2-furfural (x), gamma-nonalactone (x), benzaldehyde (x), and linalool (x) in water (1 - x). As the solutions are highly dilute (x < 10-5), infinite dilution is assumed. The condensed vapor and liquid samples were analyzed using UV spectroscopy. As the confidence intervals are very small, the method showed a good reproducibility. The calculated limiting activity coefficient depends highly on the reliability of the vapor pressure data of the pure components. The measurements of the limiting separation factors of wort aroma compounds in water were investigated to figure out the steaming behavior of these components during the atmospheric boiling of wort. With this knowledge, residue curves can be calculated to predict a needed total evaporation individually for every brew.