Rapid determination of partition and diffusion properties for salt and aroma compounds in complex food matrices

The measurement of physicochemical properties, such as partition or diffusion coefficients of small molecules like salt and aroma compounds, represents an important challenge to better understanding stimuli release and perception. Owing to the lack of simple and fast methods, we developed three methods for practical and rapid determination of partition and diffusion coefficients respectively of salt and aroma compounds. Our approach is based on the combination of on-line measurements with mechanistic modelling leading to accurate determination of these two parameters. Validation was performed by comparing the values obtained with agar gel and model cheeses to those available in the literature.