Studies on the Volatility of Flavor in Foods

Part II. Volatility of ethanol (1) Effects of solvents mixed with the ethanol on its volatility

Abstract

The volatility of ethanol in liquid was studied with a head space method of gaschromatography.
The volatility of ethanol in liquid differed with the functional group of solvents, the volatility of ethanol hydrocarbones was the most strongest and that in alcohols, esters and carbonyl compounds was substantial ideatity with minor difference and the volatility in organic acids was the mildest in the solvents tested.
The volatility of ethanol in solvents was dependent on the volume of solvents and the volatility was suppressed with the increasing volume of solvents.
The sugpression exhibited notable effect when the mole ratio of ethanol and solvent was above 1 to 10.
In homologous solvents the suppression per mole of solvents showed the same tendency but with the difference of functional group the suppression indicated difference. One might assumed that the suppression was indicated with the difference of interaction between ethanol and solvent.