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The aim of this paper was to link physico-chemical characteristics of both xanthan and guar gums with the behaviour of aroma compounds in model systems. The chemical compositions of guar gums and xanthan gums were determined from several commercial samples. The guar samples differed mainly in their mannose/galactose (M/G) ratio, which varied from 1.23 to 1.83. The xanthan samples showed a large range of molecular weights, protein and acetate contents as well as pyruvate groups content. The impact of these variations on aroma retention was determined by measuring the partition coefficient of ethyl butanoate, ethyl hexanoate, ethyl octanoate and ethyl decanoate in polysaccharide solutions prepared at 0.1% (w/w). For guar samples, results clearly indicated that the M/G ratio could play a critical role in retention of ethyl hexanoate whatever the molecular weight of guar samples. Indeed, a low M/G …