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

Interactions between food matrix and sulfur compounds (thioesters, sulfides, disulfides, pentanethiol and 2-ethoxythiazole) were studied in a real food system composed of fresh cheese, triolein or inulin, and water. Results obtained with the lipidic medium confirm that 10% of triolein is enough to significantly affect flavour perception. The lipophilicity index, log kW, 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. Formulation 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.