6533b824fe1ef96bd1280a6c

RESEARCH PRODUCT

Interactions between flavor compounds and food ingredients and their influence on flavor perception

subject

description

Interactions between flavor compounds and food ingredients are reviewed and their influence on flavor perception is discussed. Proteins are known to bind flavor compounds. For β-lactoglobulin, the most-studied example, hydrophobic interactions with volatiles are described. The effect of the medium on the conformation of the protein and its ability to bind flavor compounds is discussed. In general, the retention of volatiles by protein is much lower than that by fat. In emulsions, however, the presence of protein at the oil/water interface induces a significant effect on flavor release and flavor perception of hydrophobic flavor compounds. For starch, an extensively studied hydrocolloid, amylose has been shown to form complexes with aroma compounds. The physical state of carbohydrates is one parameter influencing flavor retention. However, the major effect of hydrocolloids seems to be a limitation for the diffusion of aroma compounds due to changes in viscosity. Addition of fat induces significant retentio...