420 M.A. Pozo-Bay ́ ́ on and G. Reineccius
Fig. 8F.1Ethyl hexanoate (a) and isoamyl alcohol (b) partition coefficients [K
(mol/mol)/(mol/mol)] at 25◦C in water, in 10 vol.% ethanol, and in 20 vol.% ethanol, with
three static headspace methods: PRV, VPC, and LC-SH (reprinted with permission from Ath`es
et al. (2004) J Agric Food Chem 52:2021–2027. Copyright (2004) American Chemical Society)
the hydrophobicity of the aroma compound. The same group (Tsachaki et al. 2005)
used this method in dynamic conditions that better correlated with the change in the
perceived aroma profile during wine consumption.