Interactions between ?-lactoglobulin and flavour compounds of different chemical classes. Impact of the protein on the odour perception of vanillin and eugenol

Interactions between -lactoglobulin and flavour compounds were analysed by instrumental and sensory studies. Affinity chromatography was used to determine binding constants of flavour substances belonging to different chemical classes. A systematic study on esters, pyrazines and phenolic compounds revealed that the increase in the hydrophobic chain length increases the affinity for the protein. Concerning the 4 diastereoisomers of 3-oxo-p-menthane-8-thiol, only the cistrans isomery led to different binding constants. In general, binding constants increased with increasing log P values, except for the terpenic compounds studied, for which another explanation has to be found, taking into account the geometry of the molecule. Sensory analyses applying a matching test showed that the addition of -lactoglobulin had no effect on the odour perception of vanillin, but brought about a significant decrease in the odour perception of eugenol. -lactoglobulin / flavour / interaction / affinity chromatography / sensory analysis Rsum -Interactions entre -lactoglobuline et composs d'arme de diffrentes classes chimiques. Impact de la protine sur la perception de la vanilline et de l'eugnol. Les interactions entre -lactoglobuline et composs d'arme ont t tudies par des mthodes instrumentales et sensorielles. La chromatographie d'affinit a t utilise pour dterminer les constantes d'affinit de molcules d'armes de diffrentes classes chimiques. Une tude systmatique sur des esters, pyrazines et composs phnoliques a montr que l'allongement de la chane hydrophobe augmente la constante d'affinit. Concernant les 4 diastroisomres du 3-oxo-p-menthane-8-thiol, seule l'isomrie