Correlation Between Sensory Time-Intensity and Solid-Phase Microextraction Analysis of Fruity Flavor in Model Food Emulsions

Interactions between flavor compounds and a variety of nonflavor matrix components, for example, protein and fat, influence flavor perception in foods.

Interactions of flavor compounds with proteins are known to have a strong influence on flavor release from model foods [1]. Proteins often cause a decrease in the volatility of flavor compounds. It is well known that proteins interact with volatiles both reversibly [2-3] and irreversibly [4-5].