Flavor interaction with casein and whey protein
1996
Hansen, A.P. | Booker, D.C.
Processed milk protein-containing food products tend to retain less of the original perceived flavor as observed by sensory measurements. As the protein content of processed foods are increased to compensate for the reduction of fat, the potential exists for a corresponding reduction of flavor intensity due to flavor compound interactions with proteins. The purpose of this study was determine the extent of interaction between milk proteins and typical flavor compounds when the latter are mixed into ice cream during its manufacture. The model flavor compounds chosen for this study were vanillin, benzaldehyde, citral, and d-limonene. By fractionating the ice cream into fat, casein, and whey portions, one can determine the relative flavor concentration in each. Through quantitation of the amount of flavor in each fraction, the losses due to protein binding can be measured. The effect of these interactions upon sensory perception was also determined.
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