Study on the Molecular Mechanism of the Effect of Surfactants on the Fragrance Retention of Spices

Wenxuan Zhang

doi:10.54097/tz1vny60

Authors

Wenxuan Zhang

DOI:

https://doi.org/10.54097/tz1vny60

Keywords:

Fragrance Retention; Spices; Molecular Mechanism; Surfactants.

Abstract

In this study, the effects of different concentrations of sodium dodecyl sulfate (SDS) on the fragrance retention of vanilla essential oil were discussed by olfactory sensory evaluation and infrared spectrum analysis. The results showed that the fragrance retention effect of vanilla essential oil decreased with time without SDS. 0.1 mM SDS slightly improved the fragrance retention ability, which was attributed to the enhancement of molecular dispersion; At the concentration of 0.5 mM to 1 mM SDS, the fragrance retention time was significantly prolonged, because SDS and vanilla essential oil formed a good balance; However, at the high concentration of 5 mM, although there is synergy, the fragrance retention performance is reduced due to excessive wrapping. Infrared spectrum analysis shows that low concentration SDS enhances stability through hydrogen bonding, while high concentration SDS enhances van der Waals force and hinders molecular release. The research provides new insights and theoretical guidance for understanding the role of surfactants in spices and their industrial application.

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