Retention of sulfur flavours by food matrix and determination of sensorial data independent of the medium composition

摘要

lnteractions between food matrix and sulfur compounds (thioesters, sulfides, disulfides. pentancthiol and 2-ethoxVthiazole) were studied in a real food system composed of fresh cheese, triolein or inulin, and water. Results obtained with the lipidic medium confirm that l0/100 of triolein is enough to significantly affect flavour perception. The lipophilicity index, log k_w, appears as an interesting physicochemical property allowing assessment of the aroma retention intensity. Results obtained with inulin indicate how different the retention will be when a polysaccharide is used as a fat-mimic. Formu1ation of dietetic products has to take that discrepancy into account. GC-odour port evaluation of diluted solutions appears as an interesting method for easy acquisition of best estimated GC-lower amounts detected by sniffing (BE-GC-LOADS), threshold values independent of the medium composition.