Interactions between flavor compounds and food ingredients and their influence on flavor perception
Abstract
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 retention of hydrophobic flavor compounds resulting in noticeable effects on flavor perception. Changing the fat content modifies the overall perception of a mixture of flavor compounds from different chemical classes. The melting point of the fats influences the solubility of aromas and thus the flavor release. Emulsification and droplet size also affect flavor release and perception. More research is required on the effects of real food samples containing mixtures of different flavor compounds.
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Flavour compounds can interact with ingredients in the food matrix through chemical or physical interactions, possibly leading to increased or decreased flavour release.
“flavour compounds can interact with various ingredients in the food matrix through either chemical or physical interactions, possibly leading to either increased or decreased flavour release (e.g., [125-127]).”
From The Role of Intrinsic and Extrinsic Sensory Factors in Sweetness Perception of Food and Beverages: A Review (2019) · cites this paper as [125]
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- Authors
- Guichard, E.
- Venue
- Food Reviews International
- Publisher
- Informa UK Limited
- Published
- 2002-03-05
- Volume
- 18
- Issue
- 1
- Pages
- 49-70
- ISSN
- 1525-6103 (ISSN-L)
- 8755-9129
- OpenAlex
- W2033228674
- Cited by
- 529
- References
- 116
- Citations by year
- 2026: 31 · 2025: 24 · 2024: 33 · 2023: 35 · 2022: 40 · 2021: 30 · 2020: 31 · 2019: 27 · 2018: 24 · 2017: 19 · 2016: 19 · 2015: 17 · 2014: 24 · 2013: 17 · 2012: 21
- FWCI
- 18.10
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Food Reviews International (publishedVersion)
- HAL (submittedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Life Sciences › Agricultural and Biological Sciences › Food Science › Microencapsulation and Drying Processes
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Chemistry and Fat Analysis
- Keywords
- flavor compounds, food ingredients, flavor perception, β-lactoglobulin, hydrophobic interactions, volatile retention, fats, emulsions, oil-water interface, starch, amylose, hydrocolloids, viscosity, fat melting point, emulsification, droplet size, flavor release
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
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