Abstract
This contribution to the study of the retention and the release of aroma compounds was conducted on model systems in the presence or absence of β-lactoglobulin. To know the interactions between the aroma compounds and this protein we studied the hydration of the protein and the effect of water activity on the sorption of the volatiles. It has been shown that water is necessary in the formation of aroma–protein interactions. The presence of β-lactoglobulin in aqueous solution increased the retention of the four aroma compounds considered. They modify the flux at the interface air–aqueous solution. These results could be applied in the technology of foods such as emulsions which could be stabilized with proteins, and particularly in dairy products which are generally flavored.
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