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International audienceThe release of 2-nonanone and hexenol (hex-4-en-3-ol) was studied in model media with different structures and compositions: water, a gel of $\beta$-lactoglobulin, gelified or non-gelified emulsions (5.0% Miglyol, 6.9% $\beta$-lactoglobulin; the gelation was realized by heating) and milk. The aroma compounds were analyzed by gas chromatography. A strong influence of the nature of the volatile compound on its behavior towards the food matrix was observed: in the case of 2-nonanone, a hydrophobic compound (log P = 2.9) with a relatively high vapor-water partition coefficient (Kmol = 33.6), the release was greatly influenced by the composition and the structure of the medium. However, for hex-4-en-3-ol, a more hydrophilic compound (log P = 1.7) with a weaker vapor-water partition coefficient (Kmol = 0.5), the kinetics of the release of this compound were not influenced either by the composition or the structure of the matrix. The differences between the behavior of these two compounds in relation to the composition and the structure of the matrix indicated that the release of aroma was principally influenced by the interactions with the non-volatile constituents of the medium, $\beta$-lactoglobulin and Miglyol. The role of structure was shown by the comparison of the release of 2-nonanone in a gel to its release in a gel of the same composition that had been destructurated. However, this effect was less important than that of the composition of the food matrix.Influence de la composition et de la structure de différents milieux sur la libération de composés d'arôme. La libération de la 2-nonanone et de l'hexenol (hex-4-en-3-ol) a été étudiée en milieux modèles de différentes structures et composition : eau, gel de $\beta$-lactoglobuline, émulsions (5,0 % Miglyol, 6,9 % $\beta$-lactoglobuline) gélifiées (gel réalisé par chauffage) ou non, lait. Une très grande influence de la nature du composé volatil sur son comportement vis-à-vis de la matrice alimentaire a été observée : dans le cas de la 2-nonanone, composé hydrophobe (log P = 2,9) avec un coefficient de partage vapeur-eau relativement élevé (Kmol = 33,6), la libération est largement influencée par la composition et la structure du milieu. Cependant, pour le hex-4-en-3-ol, composé plus hydrophile (log P = 1,7) ayant un plus faible coefficient de partage vapeur-eau (Kmol = 0,5), les cinétiques de libération de ce composé ne sont pas influencées par la composition et la structure de la matrice. La différence de comportement de ces deux composés vis-à-vis de la composition et de la structure de la matrice indique que la libération des arômes est principalement influencée par les interactions avec les constituants non volatils du milieu, $\beta$-lactoglobuline et Miglyol. Le rôle de la structure est montré en comparant la libération de la 2-nonanone dans un gel à celle dans un gel de même composition mais préalablement déstructuré. Cet effet reste cependant moins important que celui de la composition de la matrice alimentaire pour ce composé

Influence of the composition and the structure of different media on the release of aroma compounds