Food quality is highly dependent on mass transfers occurring in food / packaging systems during storage. Particularly, aroma compound transfers are influenced by the composition and structure of the packaging and food matrix, the physico-chemical properties of aroma compounds and the conditions of the external environment (1). The influence of the food matrix on aroma compound-packaging film interactions was little studied in the literature (2,3). The objective of this work, in the framework of the French project CANAL ARLE, is to better understand aroma compound transfer into and through cellulosic and thermoplastic packaging films by taking into account their interaction with a sponge cake during storage in controlled conditions. The sponge cake is flavoured either with a complex aromatic note (ppb - ppm range) or with some tracers of this formula (500 ppm for each aroma compound).