Determination of the lipophilicity of aroam compounds by RP-HPLC

The lipophilicity of aroma compounds was measured by reversed-phase high pressure liquid chromatography (RP-HPLC). The lipophilicity index provided by this technique is the capacity factor, log kw, obtained by extrapolating series of log k values measured at various proportions of methanol in the methanol-water mobile phase. This article lists the log kw capacity factors of 96 flavouring compounds belonging to various families (pyrazines, thiazoles, other heterocyclic compounds, alcohols and phenols, ketones, esters, aldehydes and sulphur compounds).