RETENTION OF AROMA COMPOUNDS BY PROTEINS IN AQUEOUS-SOLUTION

Retention of aroma compounds in sodium caseinate aqueous phase was inv estigated by measurement of vapour-liquid partition equilibrium (heads pace analysis or exponential dilution). This retention depended on the nature of the aroma compounds and sodium caseinate content. For a hom ologous series of ethyl esters (ethyl acetate, butanoate and hexanoate ), it increased with the carbon chain length from 0 to 38% and from 0 to 61% for caseinate contents of 5 and 50 g.litre(-1), respectively. R etention of diacetyl increased from 0 to 23% for the same range of pro tein content. Thermodynamic models were applied to evaluate the bindin g parameters n (number of binding sites of protein), K-a (affinity con stant) and h (Hill coefficient) to both ethyl esters. These values wer e compared with those given in the literature: n and K-a were of the s ame order; h indicated a weak cooperative effect between sodium casein ate binding sites.