Kinetic study of the release of aroma compounds in different model food systems

Kinetics of release as a function of time from different model food matrices (mineral water, an oil-in-water emulsion, a carbohydrate matrix and a complex matrix containing lipids and carbohydrates) were measured at 37 °C for four flavour compounds. Carbohydrate matrix and complex matrix were elaborated to have a similar rheological behaviour. Flavour compounds belonging to the strawberry flavour note were chosen: a homologous series of ethyl esters (C4, C6 and C8) and a ketone (C5).The influence of the nature of flavour compounds on the kinetics of release was studied. On the other hand, the influence of the composition of the matrix on the kinetics of release was pointed out. From the kinetics of flavour compounds release, the initial rate of release and the time to reach equilibrium were determined. The measurements of the rate of release during the first five minutes indicated a quickest rate of release during the first thirty seconds.