ABSTRACT
CONTENTS Introduction ..................................................................................... 478
Flavor-Food Interaction and Flavor Perception .................. 478 Why Study Flavor-Food Ingredient Interactions? .............. 480 Combination of Instrumental and Sensory Analysis —
Essential for Meaningful Conclusions ............................ 481 Objective and Scope .............................................................. 482
Interactions with Lipids ................................................................. 483 Physical Fundamentals — Partitioning ............................... 483 Flavor Changes after Fat Reduction .................................... 487
Temporal Flavor Profile and Flavor Character .............. 487 Oxidative Off-Flavor ........................................................ 491 pH Impact ......................................................................... 492 Consequences in Food Applications ............................... 492
Fat Type .................................................................................. 493 Fat Affects Basic Tastes ......................................................... 493
Emulsions — Effect of Microstructure and Emulsifiers ............... 494 Emulsion Type ....................................................................... 494 Emulsion Microstructure ....................................................... 495
Emulsifier Impact .................................................................. 496 Interactions with Carbohydrates ................................................... 496
Polysaccharides ...................................................................... 496 Solution Behavior — Mass Transfer ............................... 496 Starch ................................................................................ 499 Native Starch .................................................................... 499 Gelatinized Starch ............................................................ 500 Pectins ............................................................................... 503 Gums ................................................................................. 504 Dried Foods — Flavor Encapsulation ............................ 508
Sugars ..................................................................................... 510 Interactions with Proteins ............................................................. 511
Binding Characteristics ......................................................... 511 Dairy Protein .......................................................................... 514
Whey Protein and Casein ................................................ 514 β-Lactoglobulin ................................................................ 515
Soy Protein ............................................................................. 516 Other Proteins: Faba Bean, Gelatin, Enzymes, Egg White .. 518
Interactions with Fat Replacers ..................................................... 519 Interactions with Coffee Solids, Water in Citrus Beverages,
Salt ........................................................................................... 522 Interactions with Food Packaging ................................................. 524 Perceptual Interactions of Aroma, Taste, and Texture ................. 525 References ........................................................................................ 528
Flavor-Food Interaction and Flavor Perception
Flavor is the most important factor influencing consumers’ purchase intent and acceptance of foods (Bokermann and Ortmanns, 2000; Bower and Whitten, 2000; Ranjini et al., 2000; Moutou and Brester, 1998). Therefore, food products are successful in the marketplace only if they have appealing flavor. The food industry needs to understand the interactions between flavor compounds and food ingredients in order to develop a successful product.
