Flavor binding by food proteins: an overview
1996
O'Neill, T.E.
Perhaps the single most important criterion for consumer acceptance of foods is flavor. Proteins have little flavor of their own, but influence flavor perception via binding and/or adsorption of flavor compounds. Protein ingredients both transmit undesirable off-flavors to foods and reduce perceived impact of desirable flavors. This behavior is an important consideration in the design of food flavors, especially those intended for lowfat food formulations. Data from model systems illustrate that several factors determine the extent of interaction between proteins and food flavors, including the chemical nature of the flavor compound, temperature, ionic conditions and the structure and processing history of the food protein. Continued systematic study in this area will allow the optimal design of flavors for new formulated foods, elimination of transmitted off-flavors and development of efficient flavor carrier systems.
Show more [+] Less [-]AGROVOC Keywords
Bibliographic information
This bibliographic record has been provided by National Agricultural Library