Interactions between non-volatile water-soluble molecules and aroma compounds in Camembert cheese

摘要: Abstract Interactions between selected aroma compounds and non-volatile water-soluble molecules were studied using dynamic headspace-gas chromatography. A model extract (MWSE), previously constructed in gustatory physico-chemical accordance with the crude Camembert cheese WSE, allowed contribution of non-volatiles to headspace composition volatile be assessed. The presence MWSE increased concentration 2-heptanone, 1-octen-3-ol 3-methylbutanol, showing that these three released by MWSE. Omission tests performed on for impact each component release determined. releasing influence minerals appeared as main effect observed volatiles, despite some retention phenomena due other components also occurring. In case 2-undecanone, 2-nonanol, 2,4-dithiapentane ethylhexanoate, which not affected MWSE, significant compensatory effects observed. Whereas amino acids had no effect, might cause their peptides can either decrease or increase compounds. Possible antagonistic are discussed.