FLAVOR RETENTION BY LIPIDS MEASURED IN A FRESH CHEESE MATRIX

Interactions between lipids and several aroma compounds (aldehydes, me thylketones, esters, and dimethyldisulfide) were studied in a real foo d system composed of fresh cheese, triolein, and water. The concentrat ion of 'free' ligands was measured with a dynamic headspace-gas chroma tographic system. From our results, we conclude that retention of all flavouring molecules increases with the amount of triolein. This pheno menon is highly influenced, however, by the structure of the aroma com pound, as demonstrated by RP-HPLC lipophilicity determinations. Within the same chemical family there exists a linear relationship between t he lipophilicity index k(w) and retention, indicating that this physic ochemical property should be taken into account in choosing the best i nternal analytical standard. (C) 1998 Published by Elsevier Science Lt d. All right reserved.